With the trend towards simplification and reduction in the number of courses, today's menu usually centers around a main dish (the entrée), proceeded by the hors d'oeuvre of soup, followed by a salad, cheese and dessert. In the Middle Ages, entrées included such items as crystallized (candied) melon peel, oyster tarts, andouillettes, forcemeats, cheese ramekins, etc. Today (when present) they include fish, shellfish, caviar, foie gras, fish terrine, pasta dishes (such as gnocchi, macaroni, spaghetti and ravioli), quenelles, savoury pastries (such as quiche, patties, timbales, tarts and vols-au-vent), egg dishes (including soufflés) and even vegetable dishes (artichokes and asparagus). In theory, cold charcuterie, fish in marinades or oil, raw vegetables, mixed salads, radishes, etc., are considered to be hors d'oeuvres.
The word "entrée" also could mean the following. 1. The act of, or privilege of entering; entrance; admission. 2. The principal course at a meal (that is why I gathered you all here). 3. In a lavish or formal dinners, a dish served between the fish and meat course or directly before the main course.
In the middle ages, entrées included such items as crystalized melon peel, oyster tarts, andouillettes, forcemeats, cheese remakins, etc. If you are not more confused now, then when you first started consider yourself lucky. Cooking and enjoying the recipes below will be a lot less difficult. So follow the links below to venture on, further into this tangled web.
