It is a dish made of more than one ingredient, composed of meat, poultry, game, or fish, mixed or served with appropriate sauce of distinctive and characteristic flavour, and garnished in a style suitable to the name of the dish and its composition.

The entree follows after the fish course and precedes the remove, or releve. Sometimes the soup is omitted, or the remove; but, except in the dinner en famille, the entree course is indispensable.

These dishes are always handed to the diners, never served from the sideboard; and for this reason special care should be taken to make them artistic, bearing in mind that simplicity, combined with perfection of form, colouring, etc., is the keynote of success. Brilliant colourings and heavy decorations always savour of vulgarity.

Emrees must be served in such portions, and be so arranged in the entree dish, that the guests can easily take what they require. This point alone necessitates a little thought.

When two entrees are served, one should be of a somewhat lighter nature than the other; it is a wise plan to have one of them cold. This one, then, could be prepared early in the day, and thus the cook's work would be made easier nearer dinner time.