Interesting note on that, the usage of “entree” has shifted over the past 100 years; the American meaning ‘main course’ is in line with the 19th century French

Interesting note on that, the usage of “entree” has shifted over the past 100 years; the American meaning ‘main course’ is in line with the 19th century French definition. http://languageoffood.blogspot.com/2009/08/entree.html?m=1 http://languageoffood.blogspot.com/2009/08/entree.html?m=1 What about the French usage? The French use of the word entrée in Escoffier's 1921 Le Guide Culinaire was still the traditional one ('made' hot meat dishes served in the classic sequence before a roast). Escoffier classifies as entrées almost any dish that we would now consider a main course: steaks (entrecotes or filet de boeuf, tournedos), cassoulet, lamb or veal cutlets, ham, sausage, braised leg of lamb (gigot), stews or sautes of chicken, pigeon or turkey, braised goose, foie gras. Escoffier has over 500 pages of entrée recipes. Only roast fowl, and small game animals are classified as roasts, in a small 14 page roast section.