![]() Vegetables often made up part of the sauce or garnish, but entrées were always meat dishes vegetable dishes were served only as entremets. Eggs, on meat days, were never served as entrées they were served only as entremets. In the 17th, 18th, and 19th centuries, entrées, on meat days, included most butchers’ meats (but not ham), suckling pig, fowl, furred and feathered game, and offal. ![]() By the early 18th century, though, certain ingredients and cooking methods were increasingly confined to the entrée stage of the meal. ![]() The distinct characteristics of the entrée were at first loosely observed, or perhaps more accurately, the "rules" were in a formative stage for several decades. Nevertheless, entrées and the dishes of the other stages of the meal can be distinguished from each other by certain characteristics, such as their ingredients, cooking methods, and serving temperatures. The cookbooks and dictionaries of the 17th and 18th centuries rarely discuss directly the composition of the dishes for each stage of the meal, but they routinely designate recipes or include lists of dishes appropriate to each stage. At this point, the term "entrée" had lost its literal meaning and had come to refer to a certain type of dish, unrelated to its place in the meal. Notably, the entrée became the second stage of the meal and potage became the first. The stages of the meal underwent several significant changes between the mid-16th and mid-17th century. The distribution of dishes is very similar to that of the menus in the Ménagier de Paris, written 150 years before the Petit traicté. Other dishes considered appropriate for the entree stage may also appear in later stages of the meal, such as venison cooked in various ways (in the entree, potaiges, and rost services) and savory pies and sauced meats (in the entree and rost services). Sausages, offal, and raw "watery" fruits (oranges, plums, peaches, apricots, and grapes) were apparently considered uniquely appropriate for starting the meal, as those foods appear only in the entree de table. The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal. The terms potaiges and rost indicate cooking methods but not ingredients. The terms entree de table and issue de table are organizing words, "describing the structure of a meal rather than the food itself". These four stages of the meal appear consistently in this order in all the books that derive from the Petit traicté. 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 word entrée as a culinary term first appears in print around 1536, in the Petit traicté auquel verrez la maniere de faire cuisine, in a collection of menus at the end of the book. In the United States and parts of Canada, the term entrée refers to the main dish or the only dish of a meal. It may be the first dish served, or it may follow a soup or other small dish or dishes. Outside North America, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. An entrée ( / ˈ ɒ̃ t r eɪ/, US also / ɒ n ˈ t r eɪ/ French: ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |