|
An entrée ( ; French for "entrance", ) refers to types of dishes. In French cuisine, as well as in the English-speaking world (save for the United States and parts of Canada), it is a dish served before the main course, or between two principal courses of a meal.〔(Oxford Dictionaries )〕〔(American Heritage Dictionary )〕〔According to Alexandre Dumas' (''Grand dictionnaire de cuisine )'' (1871), an entrée is a "Préparation chaude qui accompagne ou suit le potage," a "hot preparation that accompanies or follows the soup".〕 In North American English, the term retains an older meaning describing a heavy, meat course,〔http://www.pri.org/stories/2014-09-22/sure-you-are-what-you-eatbut-youre-also-how-you-translate-menu〕 due to the disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal in the English-speaking world. This use of the term is almost unheard of outside North America, as most other English speakers follow contemporary French usage, generally considering the word "entrée" to mean a first course.〔〔(Macmillan )〕〔(Longman )〕〔''cf.'' (Cambridge )〕 In 1970, Richard Olney, an American living in Paris, gave the place of the entrée in a French full menu: "A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration".〔Olney, ''The French Menu Cookbook'' 1970:22.〕 In 1967 Julia Child and her co-authors〔Julia Child, Louisette Bertholle, Simon Beck, ''Mastering the Art of French Cooking'', 1967.〕 outlined the character of such entrées, which – when they did not precede a roast – might serve as the main course of a luncheon, in a chapter of "Entrées and Luncheon Dishes" that included quiches, tarts and gratins, soufflés and timbales, gnocchi, quenelles and crêpes. ==Use== Marie-Antoine Carême explained for a French readership the order of courses in the state dinner ''à la russe'' served for Tsar Alexander I's review of his troops in 1815, at an isolated location far from Paris, under trying circumstances: Russian service is carried out rapidly and warmly; first, oysters are served; after the soup, hors d'oeuvres; then the large joint of meat; then the entrées of fish, fowl, game, meat, and the ''entremets'' of vegetables; then the roast meat with salad. The service ends with the desserts: jellies, creams and soufflés.〔Carême, ''Le Maître d'hôtel français'', quoted in 〕 In ''Mrs Beeton's Book of Household Management'', chapter 40, bills of fare for a grand dinner for eighteen, January 1887,〔(On-line text ).〕 follow two kinds of fish and two kinds of soup with four entrées: Ris de Veau, Poulet à la Marengo, Côtelettes de Porc and a Ragoût of Lobster. Guests were not expected to eat of each dish, of course, for the entrées were followed by a Second Course and a Third Course, of game and fruit. An entrée is more substantial than hors d'œuvres and better thought of as a half-sized version of a main course, and restaurant menus will sometimes offer the same dish in different-sized servings as both entrée and main course. Entrée (or ''entree'') is often used in the United States and certain parts of Canada (except Quebec) as the name of the main course. English-speaking Québécois follow the French use of the term. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Entrée」の詳細全文を読む スポンサード リンク
|