A French culinary term for a warm dish served between courses, typically a meat preparation with sauce.
From French 'entrée' (entry), originally meaning an entrance dish or the opening course before the main meat course in formal medieval banquets.
In 17th-century France, 'entrée' literally meant 'entrance'—it was the dish that granted you entry into the serious eating, and the term still confuses American diners who think it's the main course!
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