Main Courses of Meat, Poultry and Game



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.


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© H. L. Cracknell and G. Nobis 1989

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