To save this word, you'll need to log in. Synonyms Did You Know? In those days a formal dinner could include not only the principal courses of soup, fish, meat, and dessert, but also an impressive array of side dishes. As dining habits have changed, meals have become simpler, and fewer courses are served.
Did You Know?
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Outside North America, it is generally synonymous with the terms hors d'oeuvre , appetizer or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. There, the first stage of each meal is called the entree de table entrance to the table ; the second stage consists of potaiges foods boiled or simmered "in pots" ; the third consists of one or more services de rost meat or fowl "roasted" in dry heat ; and the last is the issue de table departure from the table. The terms entree de table and issue de table are organizing words, "describing the structure of a meal rather than the food itself". The menus, though, give some idea of the foods and cooking methods that were characteristic of each stage of the meal. Sausages, offal, and raw "watery" fruits oranges, plums, peaches, apricots, and grapes were apparently considered uniquely appropriate for starting the meal, as these foods appear only in the entree de table. The cookbooks and dictionaries of the 17th and 18th centuries rarely discuss directly the composition of the dishes for each stage of the meal, though they routinely designate recipes or include lists of dishes appropriate to each stage. Meat or fowl but not fish might be roasted, but it was first wrapped in paper, or stuffed with a forcemeat, or barded with herbs or anchovies, or finished in a sauce, or prepared in some other way to keep the dish from browning and crisping like a true roast. Savory pies and pastries were baked in dry heat, but the enclosed meat cooked in its own steam and juices.
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