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72-503: In the United States and parts of English-speaking Canada, the term entrée instead refers to the main course or the only course of a meal. The word entrée as a culinary term first appears in print around 1536 in the Petit traicté auquel verrez la maniere de faire cuisine , more widely known from a later edition titled Livre fort excellent de cuisine , in a collection of menus at the end of

144-503: A course served after the soup. As a result of French influence on the English language , "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets or even after the dessert, in contrast to the hors d'oeuvre, which is served before

216-399: A espices " or " sans espices " (with or without spices), and " lyans " or " non lyans " (thickened or not); and in the Petit traicté auquel verrez la maniere de faire cuisine (c. 1536), more widely known from a later edition titled Livre fort excellent de cuisine (1542). In the Petit traicté , in a collection of menus at the end of the book, potages comprise one of the four stages of

288-537: A faux Polynesian experience is heavily influenced by Don the Beachcomber , who is credited for the creation of the pūpū platter and the drink named the Zombie for his Hollywood restaurant. At Don's the food was traditional Cantonese cuisine served with a fancy presentation. The first pūpū platters were eggrolls, chicken wings, spare ribs as well as other Chinese-American foods . Eventually Trader Vic would create

360-440: A finer quality of the sort served as entremets or Lenten entrées, including cauliflower, spinach, artichokes, cardoons, chard, celery, Paris mushrooms, and skirrets. Out of Lent, potages on lean days sometimes also included eggs. Native American cuisine also had a similar dish, but it was made with maize rather than the traditional European grain varieties. Indian succotash , sometimes called pondomenast or Indian pottage

432-416: A foreign saloon owner may have put out trays of simple hors d'oeuvres to serve his customers. This tradition soon became the 5-cent beer and free lunch in early America before prohibition ended the custom. In the U.S., ' appetizers ', referring to anything served before a meal, is the most common term for hors d'oeuvres. Light snacks served outside of the context of a meal are called hors d'oeuvres (with

504-469: A marked change from earlier practices, cold entrées became increasingly common. Over the course of the 19th century, entrées and relevés were sometimes considered to be the principal part of the meal. Distinctions between the various types of entrées ( grosses , grandes , de broche , relevé ) had largely fallen out of use by the end of the 19th century, and menus of the first half of the 20th century routinely include entrées but not relevés. In France,

576-400: A sauce or ragoût to distinguish them from true roasts. When boiled, a joint of beef was "le bouilli" , the first of the entrées consumed in the meal. In the late 18th century, the practice arose of removing the empty soup tureens and replacing them with entrées de broche or other grosses entrées . The replacement dishes were commonly called "relevés", or in English, "removes". They were

648-650: A sweet dish or dessert with the British custom of the "savoury" being the only remaining tradition of the savoury entremet. The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time. Some traditional hors d'oeuvres would remain on the table throughout the meal. These included olives, nuts, celery and radishes. The changing, contemporary hors d'oeuvres, sometimes called "dainty dishes", became more complicated in preparation. Pastries , with meat and cream sauces among other elaborate items, had become

720-499: A time over the fire in a traditional inglenook , containing ingredients such as potatoes and leek. Hors d%27%C5%93uvres An hors d'oeuvre ( / ɔːr ˈ d ɜːr v ( r ə )/ or DURV( -rə) ; French : hors-d'œuvre [ɔʁ dœvʁ] ), appetiser or starter is a small dish served before a meal in European cuisine . Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at

792-520: Is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated. Drinks before dinner became a custom towards the end of the 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d'oeuvres before dinner. A cocktail party

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864-565: Is a direct transcription of hors d'oeuvre, is used. In Korea , banchan ( 반찬 ) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include jeonchae ( 전채 ), meaning "before dish" or epitaijeo ( 에피타이저 ), meaning "appetiser". In Vietnamese Đồ nguội khai vị ("cold plate first course") is the name for an hors d'oeuvre. In Mandarin , lěng pán 冷盘 ("cold plate") or qián cài 前菜 ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates. Meze

936-457: Is a dish which stands on its own as a snack or supports the main course . The French spelling is the same for singular and plural usage. In English, the typographic ligature ⟨ œ ⟩ is usually replaced by the digraph ⟨oe⟩ and two plural forms are acceptable: "hors d' oeuvre " (same as singular) or "hors d' oeuvres " (pronounced / ɔːr ˈ d ɜːr v z / ). A small number of food historians believe that

1008-446: Is a hot hors d'oeuvre in different recipes, but in general they are a variation on angels on horseback , made by replacing oysters with dried fruit. The majority of recipes contain a pitted date (though prunes are sometimes used). Starter is a common colloquial term for an hors d'oeuvre in the UK, Ireland , and India . Crudités from France are a blend of salads of raw vegetables and

1080-566: Is a selection of small dishes served in Mediterranean cuisine , Middle Eastern cuisine , and Balkan cuisine . Mezedakia is a term for small mezes. Pembuka (lit. "opening") is Indonesian for an hors d'oeuvre. Yemekaltı is Turkish for an hors d'oeuvre. Caviar served in Iran is the traditional roe from wild sturgeon in the Caspian and Black Seas . In England , devils on horseback

1152-507: Is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal. They are served with the main meal menu in view either in hot, room temperature or cold forms; when served hot they are brought out after all

1224-490: Is considered a small gathering with mixed drinks and light snacks. Hors d'oeuvres may be served as the only food offering at cocktail parties and receptions , where no dinner is served afterward. After the end of prohibition in the United States, the cocktail party gained acceptance. Prior to the First World War, American dinner guests would be expected to enter the dining room immediately where drinks would be served at

1296-497: Is known as chaat , which is served throughout the day. Dahi puri is another snack from India which is especially popular from the city of Mumbai in the state of Maharashtra and in the Ahmedabad city of Gujarat state. Chaat is the snack food consumed separately and not part of main course meals. Zensai ( 前菜 , lit. before dish ) is Japanese for an hors d'oeuvre; commonly for western dishes, ōdoburu ( オードブル ) , which

1368-453: Is technically an hors d'oeuvre, the phrase is generally limited to individual items, such as cheese or fruit. A glazed fig topped with mascarpone and wrapped with prosciutto is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres. It could be pickled beets or anchovy eggs as topping over tomatoes as part of the initial "drinks" session such as of alcoholic or non-alcoholic beverages. They are also served in

1440-559: The First Thanksgiving . According to Spanish cuisine religious customs, if a festa doble (a "double feast" in the church) fell on a meat day two consecutive potatge courses were served, one of which would be a cheese-topped rice or noodle dish, the other a meat stew ( Catalan : guisat ) cooked in " salsa " made from wine, vinegar, parsley, spleen, liver, saffron, egg yolks and assorted spices. Two potaje courses were also served for fish days, first high-quality spinach from

1512-858: The Mai Tai in his restaurants in the San Francisco Bay Area and the Tiki bar would become an American cocktail tradition. Hors d'oeuvres, also called amuse-bouches , served around bars in Australia are oysters and alsace foie gras . Appetisers in New Zealand are lamb skewer or blue cod sliders. In New Zealand the Māori call their snacks Kai Timotimo . Kiribati appetisers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat. Samoan foil chicken and roast pork, tidbits of meat in

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1584-447: The Petit traicté . The stages of the meal underwent several significant changes between the mid-16th and mid-17th century. Notably, the potage became the first stage of the service and the entrée became the second stage; and by 1650, the term "entrée" had lost its literal meaning and had come to refer to the stage of the meal after the potage and before the roast , entremets , and dessert . The term "entrée" also came to refer to

1656-402: The Petit traicté . The terms entree de table and issue de table are organizing words, "describing the structure of a meal rather than the food itself". The terms potaiges and rost indicate cooking methods but not ingredients. The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal. The essential element of

1728-423: The cuisine of New England , pottage began as boiled grain, vegetables, seasonings and meat, fowl or fish . This simple staple of early American cuisine eventually evolved into the chowders and baked beans typical of New England's cuisine. A version of "scotch barley broth" is attested to in the 18th century colonial recipe collection called Mrs Gardiner's Family Receipts . Pottages were probably served at

1800-544: The monastery gardens topped with peppers, or cabbage or lettuce (if spinach could not be found), followed by either a bowl of semolina or noodles or rice cooked in almond milk , or a grain bowl of semolina groats seasoned with cinnamon. In Nigeria, the Yam Pottage is a known delicacy eaten with vegetables and fish or meat. This is similar to the Welsh cawl , which is a broth, soup or stew often cooked on and off for days at

1872-492: The 1430s is called Potage Dyvers ("Various Pottages"). During the Tudor period , a good many English peasants ' diets consisted almost solely of pottage and self-cultivated vegetables, such as carrots. An early 17th-century British recipe for pottage was made by boiling mutton and oatmeal with violet leaves, endive , chicory , strawberry leaves, spinach , langdebeefe , marigold flowers, scallions and parsley . Potage

1944-662: The 14th century, recipes for entremets were mostly made with meat, fish, pork and vegetables. By the 15th century the elaborate display and performances were served up between courses, and could be edible or displays of subjects relevant to the host, created in butter sculpture or other types of crafted work. With the introduction in the 17th century of service à la française , where all the dishes are laid out at once in very rigid symmetrical fashion, entremets began to change in meaning but were still mainly savoury. Along with this came elaborate silver and ceramic table displays as well as pièces montées . The entremets were placed between

2016-475: The 17th century and later. Still others were porrées of vegetables. Among the earliest texts to include recipes for potages is Le Viandier (c. 1300), which includes twenty-seven recipes for various potages, placed under the heading " potages lyans " (thickened potages) in some manuscripts. Recipes for potages (or potaiges ) also appear in Le Ménagier de Paris (1393) under various headings, including "

2088-651: The English-language pluralization). In the Hawaiian language hors d'oeuvres and appetisers are called pūpū . Hawaiian culinary influences are very diverse due to the multiple ethnicities living in the islands. This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the pūpū (hors-d'oeuvre) served at the beginning of luaus . This invention of

2160-512: The Swedish smörgåsbord , Russian zakuska , middle eastern mezze , and Italian antipasto . During the Roman Period the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, vegetables, cheeses, olives and even stuffed dormice . These would be served at the start of the meal known as either gustatio or promulsis . The Greeks called

2232-617: The appetiser course propoma . As early as 500 CE , the Babylonian Talmud ( Yoma 83 ) recounts the practice of feeding sweet desserts to a person before the main course of a meal in order to revive his strength and increase his appetite ( Aramaic : מגרר גריר). During the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either actual food dishes, or elaborate displays and even dramatic or musical presentations. In

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2304-412: The book. 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). These four stages of the meal appear consistently in this order in all

2376-551: The books that derive from the Petit traicté . The terms entree de table and issue de table are organizing words, "describing the structure of a meal rather than the food itself". The terms potaiges and rost indicate cooking methods but not ingredients. The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal. Sausages, offal, and raw watery fruits (oranges, plums, peaches, apricots, and grapes) were apparently considered uniquely appropriate for starting

2448-562: The century, cold hors d'œuvre became increasingly common. Relevés also became a distinct stage of the meal, often consumed before the other entrées rather than after them. Relevés came to include not just spit-roasted joints, but all large joints and bulky cuts of butcher’s meats and whole fish cooked in any way. Entrées, in the new sense of the term, included less bulky foods, like sliced meats and fillets of fish; fowl cooked in any way other than roasting; foie gras ; and meat pies and other pastries of poultry and game. Due at least in part to

2520-454: The collapse of the church’s authority in France , rules governing meat and lean days were followed irregularly. In particular, fish was commonly served on meat days, and whole fish became a classic relevé. Some styles of service even included a "fish course". After the 1820s, the bouilli was no longer routinely served at fine dinners, having been replaced by a wider variety of relevés. Also, in

2592-453: The culinary tradition of a given restaurant or cookbook. Pottage#Early use of the term Pottage or potage ( / p ɒ ˈ -, p ə ˈ -/ , French: [potaʒ] ; from Old French pottage  'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables , grains , and, if available, meat or fish . It was a staple food for many centuries. The word pottage comes from

2664-470: The dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party . Formerly, hors d'oeuvres were also served between courses. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'œuvre in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it

2736-486: The dish (' gerecht ') before (' voor ') the main course. Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread ( khubz 'arabi ) combined with mixed greens and other vegetables . It belongs to the family of dishes known as fattat (plural) or fatta , which use stale flatbread as a base. In the United States the custom appears to have come from California , where

2808-428: The dish itself. Small fowl could be served whole, but large fowl and large joints of meat were cut into pieces or fillets. Despite the designation "ordinary", these entrées were much more elaborate and refined than grosses entrées . In the late 17th century, " hors d'œuvre " were served in both the entrée and entremets stages of the meal as little "extra" dishes. In the late 18th century, hors d'œuvre were confined to

2880-420: The dishes served at the entrée stage. While cookbooks and dictionaries of the 17th and 18th centuries rarely discuss the type of dishes appropriate to each stage of the meal with any specificity, 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 distinct characteristics of

2952-557: The eldest son) to his twin brother Jacob in exchange for a meal of "bread and pottage of lentils " ( Gen 25:29-34 ). This incident is the origin of the phrase a " mess of pottage " (which is not in any Biblical text) to mean a bad bargain involving short-term gain and long-term loss. In the Revised Standard Version Catholic Edition translation of the Bible, the prophet Elisha purifies a pot of poisoned pottage that

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3024-474: The enclosed meat cooked in its own steam and juices. Meat fritters and, on lean days, fish fritters were also served as entrées. All entrées were served hot, which was a salient feature of entrées until the 19th century. Large joints of meat (usually beef or veal) and large whole fowl (turkey and geese) were the grandes or grosses entrées of the meal. When roasted, whole joints and fowl were called "spit-roasted entrées" ( entrées de broche ), always served in

3096-403: The entrée slowly came to be associated primarily with its position in the meal rather than the composition of its dishes. Despite the objections of various food authorities who insisted on retaining the classical meaning of the word, the term entrée came to refer to the first course of the meal, a small dish that precedes the main course ( plat principal ) in a three-course meal. The "new" use of

3168-406: The entrée stage of the meal and were thought of as a sort of small entrée, always served hot and always consumed as the last of the entrées. In the 19th century, hors d'œuvre became a distinct stage of the meal. They were no longer considered to be entrées, and, in a marked change from earlier practice, they were consumed immediately after the potage and before the other entrées. Over the course of

3240-406: The entrée stage of the meal, typical preparations being sautés, ragoûts, and fricassées. Meat or fowl (but not fish) might be roasted, but it was first wrapped in paper, or stuffed with a forcemeat, or barded with herbs or anchovies, or finished in a sauce, or prepared in some other way to keep the dish from browning and crisping like a true roast. Savory pies and pastries were baked in dry heat, but

3312-546: The entrée were at first loosely observed, or perhaps more accurately, the "rules" were in a formative stage for several decades. By the early 18th century, though, certain ingredients and cooking methods were increasingly confined to the entrée stage of the meal. In the 17th, 18th, and 19th centuries, entrées on meat days included butchers' meats (but not ham), suckling pig, fowl, furred and feathered game, and offal. Eggs were never served as entrées on meat days; they were served only as entremets . Vegetables often made up part of

3384-437: The forms of dips, spreads, pastries, olives or nuts with or without a base of egg, cheese, meats, vegetables, seafood or breads. Single cold items served are smoked salmon , avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry . In Mexico , botanas refers to

3456-407: The guests arrive so that everyone gets to taste the dishes. Hors d'oeuvres before a meal may be rotated by waiters or passed. Stationary hors d'oeuvres served at the table on a tray may be referred to as table hors d'oeuvres or as buffet -style. Passed hors d'oeuvres provided by servers are part of butler -style service. or butlered hors d'oeuvres. Though any food served before the main course

3528-406: The last of the entrées consumed at the meal, although they were brought to the table immediately after the potages . The most numerous of the entrées at any meal were the "ordinary entrées" ( entrées ordinaires ), consumed after the bouilli and before other grosses entrées . In composition, they were distinguished from the grosses entrées by the small size of their ingredients, not the size of

3600-671: The meal other than dessert. Meat and fowl broths were replaced by fish broth, vegetable purées, milk or almond milk, and juices of various vegetables like asparagus, artichokes, and mushrooms. Animal fats were replaced by butter and sometimes oil. Additions to the broth included a wide variety of fish, shellfish, crustaceans, turtles, frogs, and even scoters (a seaduck, not a fish). Vegetable potages were also common on lean days, many made of vegetables that appeared almost exclusively on lean days, such as cabbage, lettuce, onions, leeks, carrots, lentils, pumpkin, turnips, and white and black salsify. Other vegetables in potages on lean days were of

3672-494: The meal, as those foods appear only in the entree de table . Other dishes considered appropriate for the entree stage 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). The distribution of dishes is very similar to that of the menus in the Ménagier de Paris , written 150 years before

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3744-466: The meal. The British favored the savoury course as a palate cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary. The savoury is generally small, well spiced and often served hot, requiring cooking just before serving. In the Victorian and Edwardian periods , savouries included such toppings as fried oysters wrapped in bacon , and Scotch woodcock , which

3816-410: The meal. The first stage is 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). These four stages of the meal appear consistently in this order in all the books that derive from

3888-464: The meat or fowl used to make the broth; other meats, including organ meats; vegetables; and bread or pasta. Common types of potages included bouillon , clear broth from poached meat or fowl; soupe , bouillon mixed with finely grated bread; oilles , potages of root vegetables and varied meats; and bisques , potages of the finest delicacies (not the smooth, creamy bisques of modern cuisine). On lean days, fish replaced meat and fowl in every stage of

3960-425: The mobility of the serving tray. These appetisers passed around the cocktail party may also be referred to as canapés. In restaurants or large estates, hors d'oeuvres are prepared in a garde manger which is a cool room. Hors d'oeuvres are often prepared in advance. Some types may be refrigerated or frozen and then precooked and then reheated in an oven or microwave oven as necessary before serving. If there

4032-502: The normal composition of the feast" . In the French publication Les plaisirs de la table , Edouard Nignon stated that hors d'oeuvres originated in Asia. He went on to state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal. Service à la française continued in Europe until the early 19th century. After the 19th century the entremet would become almost exclusively

4104-590: The other dishes within the main work of the meal. At about this time in the 17th century, smaller dishes began to be served by being placed outside the main work of symmetrically placed dishes. These were known as hors d'oeuvre. Hors d'oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal. The first mention of the food item was by François Massialot in 1691, mentioned in his book: Le cuisinier roial et bourgeois (The Royal and Bourgeois Cook) and explained as "Certain dishes served in addition to those one might expect in

4176-482: The potages was broth from meat, fowl, fish, or vegetables. Some potages were simple broths; others included veal, boar, furred game, boiled fowl and game birds of all sorts, and fish; others included only vegetables like leeks, marrows, and lettuce. The many types of potages are similar to those of the menus in the Ménagier de Paris , written 150 years before the Petit traicté . Between the mid-16th and mid-17th century,

4248-594: The same Old French root as potage , which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients, sometimes those easily available to peasants . It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate

4320-680: The sauce or garnish, but entrées on meat days were always meat dishes; separate dishes of vegetables were served only as entremets. On lean days, fish replaced meat and fowl in every stage of the meal. Entrées included a wide range of fish, shellfish, crustaceans, turtles, and frogs. Entrées were rarely composed only of vegetables, except during Lent , when vegetable entrées (" entrées en racines ", encompassing all vegetables, not just "roots") were sometimes served. Eggs were commonly served as entrées on lean days out of Lent; in Lent, eggs were never served at any meal. Moist cooking methods were characteristic of

4392-721: The serving has a minimum of three vegetables of striking colors. Zakuski are hors d'oeuvres in Russian cuisine and other post- Soviet cuisines , served in the form of a buffet of cured meats and fishes. In Italian antipasto means it is served cold in the form of olive, cheese, pickled vegetables ; other similar hors d'oeuvres can be found in the rest of Southern Europe under different names ( entrada in Portuguese , entrante or entremés in Spanish ). Voorgerecht in Dutch means

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4464-405: The stages of the meal underwent several significant changes. Notably, potage became the first stage of the meal and the entrée became the second stage, followed by the roast , entremets , and dessert . In the 17th, 18th, and 19th centuries, potages on meat days were broths made from all sorts of butcher’s meat, fowl, and feathered game, but not furred game. Additions to the broth included

4536-409: The table with appetisers. This changed by the 1920s, when hors d'oeuvres were served prior to a non-alcoholic cocktail; however, after the repeal of Prohibition in the United States , cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks. It is the cocktail party that helped transfer the hors d'oeuvres from the formal dining table to

4608-578: The term, now common almost worldwide, is a return to the literal meaning of the word and a partial return to the medieval arrangement of the meal. In the United States and parts of English-speaking Canada, though, the older understanding of the entrée as a substantial meat course persisted, and the word came to refer to the principal dish of the meal. In the 21st century, the use of the word entrée in North American menus began to decline, being replaced by terms like "main course" or other terms appropriate to

4680-614: The tradition may have begun in Russia, where small snacks of fish, caviar and meats were common after long travels. However, it may be that the custom originated in China, possibly coming through the Steppes , into Russia, Scandinavia , France and other European countries. The tradition may have reached Italy, Greece and the Balkan nations through Russia or Persia. Many national customs are related, including

4752-426: The vegetarian varieties commonly served in small portions in wine bars. In many Central American countries, hors d'oeuvres are known as bocas (lit. "mouthfuls"). Pasapalos (lit. "drink passer") is Venezuelan Spanish for an hors d'oeuvre. In Arabic , moqabbelat ( مقبلات , "things which make one accept what is to come". From root قبل lit. "to accept") is the term for an hors d'oeuvre. In India , it

4824-555: Was a common dish in the medieval cuisine of northern France , and it increased in popularity from the High Middle Ages onward. The word potage as a culinary term appears as early as the mid-13th century, describing a wide variety of boiled and simmered foods. Some potages were very liquid, others were relatively solid with ingredients like bread, pulses, or rice that fully absorbed the liquid. Other potages resembled ragoûts and other dishes that would be recognized as entrées in

4896-529: Was a pottage made with freshly-cleaned wheat grain that was boiled until it burst, allowed to cool, then boiled with broth and either cow milk or almond milk , and thickened with egg yolk and flavored with sugar and spices. The earliest known cookery manuscript in the English language, The Forme of Cury , written by the court chefs of King Richard II , contains several pottage recipes including one made from cabbage, ham, onions and leeks. Google Books and Internet Archive . A slightly later manuscript from

4968-432: Was a savoury made of scrambled eggs, ground black pepper and Gentleman's Relish on buttered toast, served hot. In France, cheese was often part of the savoury course or added with simple fruit as a dessert. A typical Edwardian dinner might consist of up to four courses that include two soups, two types of fish, two meats, ending with several savouries then sweets. The term appetiser ( American English : appetizer )

5040-416: Was made with boiled corn and, when available, meat like venison , bear , moose , otter , raccoon or beaver . Dried fish like shad , eel , or herring could be used in place of the meat. Kidney beans were sometimes mixed into Indian pottage, along with vegetables like Jerusalem artichoke , pumpkin , squash . Ground nuts like acorns , chestnuts or walnuts were used to thicken the pottage. In

5112-557: Was much like modern-day soups. Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex starches and to ensure the food was safe for consumption. It was often served, when possible, with bread. In the King James Bible translation of the story of Jacob and Esau in the Book of Genesis , Esau, being famished, sold his birthright (the rights of

5184-583: Was set before the sons of the prophets ( 2 Kings 4:38-41 ). Pottage was a staple of the medieval English diet. During the Middle Ages it was usually made with wheat, barley, or oats. In Middle English , thick pottages ( stondyng ) made with cereals , kidneys, shredded meat, sometimes thickened with egg yolks and bread crumbs were called by various names like brewet , egerdouce , mortrew , mawmenee , blancmange and blance dessore . Thinner pottages were said to be ronnyng . Frumenty

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