Entrées PDF

Jump to navigation Jump to search This article deals with the French concept of an entrée as a small course served before a larger one, as it is usually understood worldwide. Outside of North America it is generally synonymous with entrées PDF terms hors d’oeuvre, appetizer or starter.


1536, in the Petit traicte auquel verrez la maniere de faire cuisine, in a collection of menus at the end of the book. The terms potaiges and rost indicate cooking methods but not ingredients. The menus, though, give some idea of the foods and cooking methods that were characteristic of each stage of the meal. The stages of the meal underwent several significant changes between the mid-16th and mid-17th century, and notably, the entrée became the second stage of the meal, and potage became the first. Few entrées were composed only of vegetables.

Moist cooking methods were characteristic of this stage of the meal, typical preparations being sautés, ragoûts, and fricassées. Savory pies and pastries were baked in dry heat, but the enclosed meat cooked in its own steam and juices. All entrées were served hot, and this was a salient feature of entrées until the 19th century. By the early 18th century, specific ingredients and cooking methods were increasingly confined to only one stage of the meal.

In the mid-18th century, entrées were increasingly divided into new categories based on the content and preparation of the dish. 19th century, they had become a distinct stage of the meal. In composition, they were distinguished from the fortes entrées by the relatively small size of their ingredients. In the 19th century, due at least in part to the collapse of the church’s authority in France, rules governing meat and lean days were followed irregularly. In particular, fish was commonly served on meat days, providing even more variety to the meal.

Following the widespread adoption of service à la russe in the 1860s, dishes were presented one after another rather than being placed on the table for guests to select what they wanted. England, the ordinary entrées more commonly preceded the relevés, as in the 18th century. Académie française and Oxford Living Dictionaries. The Petit traicté was published by Pierre Sargent in Paris between 1534 and 1536. Philip and Mary Hyman have identified 27 editions of this book published between 1536 and 1627, under numerous titles. Nouveau Dictionnaire de l’Académie françoise, 1718, p.

Arranging the Meal: A History of Table Service in France . Les livres de cuisine et le commerce des recettes en France aux 15e et 16e siècles ». Paris, Montréal: Champion-Slatkin—Les Presses de l’Université de Montréal. Cuisine by the Cut of One’s Trousers: Cookbook Marketing in Early Modern France ». Look up entrée in Wiktionary, the free dictionary. Wikimedia Commons has media related to Entrée dishes. Enter the characters you see below Sorry, we just need to make sure you’re not a robot.

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