entrée (plural entrées)
- (chiefly Britain, French Canada, Australia, New Zealand, historical, US, Canada) a smaller dish served before the main course of a meal.
1887, Estelle Woods Wilcox, Practical housekeeping: A careful compilation of tried and approved recipes (published in Dayton, Ohio, United States), page 457:
- ENTREES AND ENTREMETS. Usually, outside of France, entrees are side or corner dishes. ... In conclusion I again remark, entrees can be made from almost anything, the difference being, they are highly cooked and seasoned. Remember nothing large is served as an entree. There are game entrees, meat entrees, fish entrees, fowl entrees, etc.
- (chiefly US, Canada) The main course or main dish of a meal.
2007, Sue Fox, Etiquette for Dummies (published in Indianapolis, Indiana, United States), page 180:
- Entree: The main course is normally beef, chicken, duck, or lamb, and you eat these foods with a dinner knife and dinner fork.
- The act of entering somewhere, or permission to enter; admittance.
1796, John Owen, Owen's travels into different parts of Europe, in the years 1791 and 1792, page 307:
- It was not by the aid of mules and porters, sedans and sledges, that the hero of Carthage made his entrée into Italy.
2008, Lyn Hamilton, The Chinese Alchemist, page 253:
- Burton conveniently afforded him entree into the world of art and those who buy it.
- (music) An introduction or prelude.
- (dish served before main course): appetiser, appetizer, hors d’oeuvre, starter
- (main dish of a meal): main course, main
- (permission to enter): access, admission, admittance, entry
dish served before the main course of a meal
main dish — see main course
act of entering
entrée f (plural entrées)
- entry, act of entering
- entrance, way in
- starter (of a meal)
- (lexicography) headword, entry (in a dictionary, encyclopedia)
- “entrée” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).