Entre (from fr. Entrée - entry, entry ) - the first dish , a light meal , served an hour and a half before a grand dinner in another room. In the 19th century, in Russia, the word entre was understood as an appetizer served on trays during the holidays ( sandwiches , spirits , pickles ). By the end of the 19th century, a tray with entree was already served [1] .
Entres was called the main dishes included in the menu of the French table. Yu. K. Arnold recalled [2] :
 | Dinner usually consisted of 7-8 "entres." After 3 breaks, the most honorable guest gets up and proclaims a toast to the health of the Sovereign Emperor and the whole August Royal House. Then another honored guest wishes health and happiness to the owner, the third drinks for the health of the hostess. With each change, guilt also changes, and society is becoming more and more enthusiastic; toasts grow; the father proclaims a toast in honor of the kind guests, then other toasts follow; and when it comes to the 5th, 6th change, then a general mixed hum rumbles through the hall. |  |
Notes
- ↑ Entre (dish) - an article from the Culinary Dictionary of V.V. Pokhlebkin
- ↑ Lavrentieva E.V. 19th-century feast culture: Pushkin’s time . - Terra, 1999.