In French usage, a dish served at the beginning of dinner to give zest to the appetite; in English usage, a side dish, served with a joint, or between the courses, as a cutlet, scalloped oysters, etc.
the dish which comprises the main course of a meal, especially in a restaurant; as, there were many entrees on the menu.
In the U.S. this refers to the main course of the meal.
Main meal course. (In Europe, it is the term used to describe the appetizer.) With the increase in international business, it is recommended that the word entree no longer be used, in favor of main course.
In the U.S., the main course. In France, the first course
(1) Main course of a meal. (2) In Europe refers to the appetizer.
a complete dish consisting of meat, poultry or fish with vegetable and a sauce
a made dish, may take the place of the fish course
Originally, a meat of fish served before the main course; also used to designate the main dish of the meal.
1} Main course dish. 2} Not the same as an appetizer.
a single prepared dish served before the main meat item.
French word indicating the third course in a dinner. In America the term designates the main dish of a meal.
in North American English, the main course of a meal; elsewhere (and in its French usage), the first course or appetizer.
Appetizer; starter. See also MAIN.
In the United States, the main course of a meal; in other parts of the world, the term denotes a small prepared dish served between main courses at a formal dinner.
A single prepared dish served as the main meat item. Escalope - A very thinly sliced food, can be meat, fish, or vegetables
the principal dish of a meal.
The main dish of an informal meal or a subordinate dish served between main courses.
Starter/first course; in North America it means main course.
appetizer; if the meal is a very formal one, an entrée is a dish served between the fish and meat courses
A French term that originally referred to the first course of a meal, served after the soup and before the meat courses. In the United States, it refers to the main dish of a meal.
The main course of a meal. Usually the largest portion of all the courses.
A hot or cold main dish of meat or poultry complete in itself with vegetables and gravy served on the same dish, generally served in between chief courses.
today the term refers to the main course of a meal, but originally it was the second course of many. French, meaning “entrance”.