entrée: first course
entremets: sweets
épaule: shoulder of veal, lamb, mutton, pork ...
During the first course in a French dinner, hosts invite guests into their living room and serve them light alcoholic drinks and small appetizers to stimulate their appetites for the meal ahead.
Serves 2 as a first course or 1 as a main course
This salad makes a great hearty lunch. The contrast of the tangy sherry vinaigrette and the poached egg's creamy center is mouthwatering.
course, but in France it retains its original meaning of first course.
entremeses (Sp.) Appetizers, hors d'oeuvre.
These thin pancake like sheets are filled with a savoury filling for a first course, or a sweet filling for dessert. crostataAn open faced tart, either sweet or savoury. dadoBouillon cube for making meat, vegetable, or fish stocks.
Antipasti A light entrée eaten before the first course as an appetizer. They are very adaptable and, with increased quantities, may be eaten as a main course, generally for lunch. Aubergine (G.B.) Eggplant.
For instance, if you include a soup as a first course, you should have 3.5 gallons for 75 guests, again, assuming that only half the guests will partake. If you serve cole slaw, you should make 16 to 20 cups.
Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth.
PASSATELLI - A traditional first course in the neighboring regions of Romagna and the Marche, passatelli were named because they are passed through a special iron that looks like a slotted spoon mounted on two horizontal handles.
It is often served with bread in Greek tourist restaurants as part of the first course of a meal. People in the Middle East use the sauce as a side dish to a meat meal.
In Andalusia, you will probably eat these cold soups as a first course, just as they have been served for about thirty years in the restaurants and private homes of the large cities in Andalusia.
Following Bengali tradition, this vegetable dish can be served as a first course but you could serve it as a side dish - delicate yet spicy, it gets the appetite going.
Borsch (borscht) This hearty soup traditionally prepared from beets and cabbage and served with a dollop of sour cream is a most popular first course.
How much pasta you cook depends on whether the pasta is a first course or main course and how hungry you and your family or guests are! ...
Entrée: Referred to the first course of a meal or the main dish.
Fillet: To remove the bones from meat or fish.
Filter: To remove lumps, excess liquid, or impurities by passing through paper or cheesecloth.
Entree
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.
Fillet
To remove the bones from meat or fish for cooking.
An appetizer served before or as the first course of a meal, an alcholic beverage served before the dinner, or a cut shell-fish with a tart sauce served at the start of a meal
Coddle ...
Appetizer A small serving of food served before, after, or as the first course of a meal to stimulate the appetite
Applejack A brandy made from apple cider.
Arborio rice Short, fat, starchy rice. Usually used to make risotto ...
Serve it as a hearty first course to spread on crusty bread or to scoop upon crisp vegetables. The recipe was taken from "Sunset Magazine". Preparation time is the time it takes to slice carrot, celery, and onion." ...
antipasto: Italian for "before the meal." Light food served in a leisurely fashion prior to the first course.
arrowroot: An herb with a look and texture similar to cornstarch; can substitute for cornstarch in gluten-free meals.
Savory golden-orange soup with a hint of ginger serves as a delicious first course at Thanksgiving dinner.
See Recipe
More Great Recipe Ideas from Better Homes and Gardens ...
This may be served as a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best known version of this dish is Risotto a la Milanese, with saffron and Parmagiano Reggiano cheese.
Sliced raw fish that is usually served with daikon radish, pickled ginger, wasabi, and soy sauce. It's usually the first course in a Japanese meal. Because it's served raw, only the freshest and highest-quality fish should be used for sashimi.
Finger food served before the meal to whet the appetite; the term is often used synonymously with the term hors d' oeuvre.
2. The first course of a meal, usually small portions of hot or cold foods intended to whet the appetite; ...
Small appetizers (starters) which are served before a meal or as the first course of a meal.
Hot water crust pastry ...
In the United States it refers to the main dish. In France it's a term that referrers to the first course of a meal, served after the soup and before the meat course.
Espresso ...
In the eastern portion of the Veneto, in the Cordevole Valley, lasagne al fornel is a fruit-based lasagne served on Christmas Eve as a first course, and not as a dessert. It is made with apples, raisins, figs, walnuts, and poppy seeds.
In the United States an entree is the main dish of a meal. The original French term referred to the first course of a meal, served after the soup and before the meat.
Entree: ...
Appetizer - a small serving of food or beverage served before or as the first course of a meal.
Quiche can be served as an hors d'oeuvre in small bite-sized pieces or as the first course of a meal, as a brunch meal or lunch meal, or it can be served as a dinner entree.
A light savoury dumpling made of minced meat, poultry, fish or vegetables seasoned and bound with eggs, fat, or cream, then poached in stock or water. They may be used as a first course, main course, ...
Crudités - French for a mixture of sliced and shredded vegetables diversely dressed and served as a first course.
Best Entrée dishes - easy Entrée dishes - healthy Entrée dishes
In North America the main course is called the entree. In that case what would otherwise be called the entrée is called the first course, appetizer or starter.
More Entree dishes ...
A platter of cheeses, nuts, cured meats, and pickles makes an excellent first course, and requires minimal extra work on your part. Nobody is going to be disappointed you didn’t cure your own meats.
is served for dessert, either cold or flambéd For a savory macédoine, each vegetable is cooked separately, then artfully arranged together on a plate and dressed with seasoned melted butter. It can be served as a side dish or a first course.
Stir in the pancetta, mascarpone and half of the Parmesan 2 minutes before the risotto is finished. Serve in warm bowls and garnish with the remaining Parmesan. Serves 4 as a first course or 2 as a main dish.
Small appetizers or relishes served as the first course of the meal.
Horseradish
Pungent perennial root vegetable used grated in horseradish sauce and cocktail sauce.
Hotte
Traditional French grape-picking basket worn on the back.
 See also: Vegetable, Sauce, Cheese, Cooking, Vegetables
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