Main Courses of Meat, Poultry and Game

Abstract

When selecting main dishes for the menu it is necessary to know the distinction that exists between entrée and a relevé. The word entrée is now used loosely to describe all kinds of main dishes though actually it should only be used in connection with a meal in which there are two main meat courses — first the entrée which consists of a small meat item without a garnish or any accompanying vegetables and second, the relevé which is a joint of any kind of meat, served with a garnish and some accompanying vegetables.