When I was growing up in South Africa, an entrée was an appetiser. It came before the main course. When I lived in the US I was confused because an entrée was the main course.
I looked it up and read:
Paul Freedman, professor of history at Yale and author of The Ten Restaurants that Changed America, noted that even in France the entrée isn’t actually the first course of the meal. “The entrée came third,” said Freedman, in reference to how entrée was used in France when more courses were eaten during a meal. “In this sense, the actual entrée in the United States is closer to the original meaning of the word than the entrée is in France.”
which made me more confused than ever…
It is true that an entrée is not the first course. It has become so among poorer families who could not afford many courses.
An entrée is the third or fourth course that comes just before the main. We start with a consommé, followed by a small hot course (Bouchées à la Reine, Vol au Vent, escargots) or a cold course in summer (asparagus, foie gras, sea food) then the entrée, the main course, some cheese and lettuce and the desserts (yes, there are always an entremet and a dessert).
Nowadays many families tend to only have a three-course-meal for time and budget reasons. But in more traditional families the meals are still done properly.
OK, I’m very confused because when I lived in France, entrée was always the first course or at least, the course that preceded the main course. At the same time, in a very long meal with many courses, you would have apéritif, which is usually strong alcohol with some tiny snacks, then maybe soup or cold cuts, but this would even be considered as an entrée… I would be curious to know what is considered as an entrée…
It’s almost as confusing as the British Isles and ‘tea’