“Entrées are the dishes served between any of the regular courses,” one
writer says. Another, “Entrées--a conventional term for side dishes.”
Entrées proper may or may not have a large proportion of strength
giving elements; but in this book we are placing the foods richest in
proteids under the head of “true meats.”
As many entrées make good breakfast, luncheon and supper dishes and
_vice versa_, it seemed best to group these all together.