Entrée -- What's the Dish?

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MC:
In culinary terms what is an "entrée"?

According to BrE (I think) it is the main dish of a meal.

But, according to AHD:

a. The main dish of a meal. b. A dish served in formal dining immediately before the main course or between two principal courses.

Shome contradiction, shurely?

So... is the "entrée" the «plat principal» or «the hors d'oeuvre»?

Have at it, and bon appétit!
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Michele CB :
[nq:1]In culinary terms what is an "entrée"? According to BrE (I think) it is the main dish of a meal. ... Shome contradiction, shurely? So... is the "entrée" the «plat principal» or «the hors d'oeuvre»? Have at it, and bon appétit![/nq]
In France, the "entrée " is the "hors d'oeuvre" not the main dish of a meal;

Michèle
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Matti Lamprhey:
[nq:1]In culinary terms what is an "entrée"? According to BrE (I think) it is the main dish of a meal. ... Shome contradiction, shurely? So... is the "entrée" the «plat principal» or «the hors d'oeuvre»? Have at it, and bon appétit![/nq]
Genuinely transpondial, it seems.

According to NSOED the BrE meaning is "a dish served between the fish course and the main meat course" (so not a hors d'oeuvre, then) and the AmE meaning is "the main dish of a meal".

This is pretty much what your AHD said, I reckon.

Matti -- hopeless AUE tit
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chris mccabe:
If that's the case, then what is the "hors d'oeuvre" in french? What do they call them?

Emotion: smile CAM
[nq:2]In culinary terms what is an "entrée"? According to BrE ... or «the hors d'oeuvre»? Have at it, and bon appétit![/nq]
[nq:1]In France, the "entrée " is the "hors d'oeuvre" not the main dish of a meal; Michèle[/nq]
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X Kyle M Thompson:
[nq:1]In culinary terms what is an "entrée"?[/nq]
It implies starter to me, but rarely do I use french terms for courses I eat. -- .sig is in the post
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Michele CB :
[nq:1]If that's the case, then what is the "hors d'oeuvre" in french? What do they call them? Emotion: smile CAM[/nq]
[nq:2]You can have cold meat in "entrée" or "vol au vent"[/nq]
In "hors d'oeuvre" you can have "eggs" (oeufs durs) carrots (carottes râpées)

There is not a big difference between "entrée" and "hord d'oeuvre", le "hors d'oeuvre " is a little bit lighter

Michèle
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Michele CB :
[nq:2]If that's the case, then what is the "hors d'oeuvre" in french? What do they call them? Emotion: smile CAM[/nq]
[nq:1]You can have cold meat in "entrée" or "vol au vent" In "hors d'oeuvre" you can have "eggs" (oeufs durs) carrots (carottes râpées) There is not a big difference between "entrée" and "hors d'oeuvre" le "hors d'oeuvre " is a little bit lighter Michèle[/nq]
you can rectify my mistakes
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Martin Ambuhl:
(16 Jul 2003) in news:copeSPAMZAP- (Email Removed) / alt.usage.english:
[nq:1]In culinary terms what is an "entrée"? According to BrE (I think) it is the main dish of a meal. ... Shome contradiction, shurely? So... is the "entrée" the «plat principal» or «the hors d'oeuvre»? Have at it, and bon appétit![/nq]
Notice in the COD10 entry below that, in sense 1, the intermediate dish usage is marked as specifically a mainly British use, while the main course meaning (with no regional tag) is the principal and World-English meaning.

To call the two sense in AHD4 1a and 1b contradictory, you have to claim that those, which you cited, both contradict the senses 2a (The act of entering) and 2b (the power, permission, or liberty to enter; admittance), and that 2a and 2b contradict each other. Many words in English have multiple meanings; get used to it.

(COD10) entrée /"QntreI/ · n. 1 the main course of a meal. Ø Brit. a dish served between the fish and meat courses at a formal dinner. 2 right of entry. – ORIGIN C18 (denoting a piece of instrumental music forming the first part of a suite): Fr., fem. past part. of entrer (see entry).

-- Martin Ambuhl Returning soon to the Fourth Largest City in America
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Evan Kirshenbaum:
"X Kyle M Thompson" (Email Removed) writes:
[nq:2]In culinary terms what is an "entrée"?[/nq]
[nq:1]It implies starter to me, but rarely do I use french terms for courses I eat.[/nq]
"Course" notwithstanding? We don't mind having salads, hors d'oeuvres or desserts here, either, and we use condiments with abandon. Hell, we've been known to have an aperitif or two. All of these came from French, and all (with the possible exception of "aperitif") are perceived as English. (The spelling of "hors d'oeuvres" is obviously French, but I'd guess most Americans hear the word before they see it in print.)

-- Evan Kirshenbaum +------------------------------------ HP Laboratories |Feeling good about government is like 1501 Page Mill Road, 1U, MS 1141 |looking on the bright side of any Palo Alto, CA 94304 |catastrophe. When you quit looking |on the bright side, the catastrophe (Email Removed) |is still there. (650)857-7572 | P.J. O'Rourke

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