Entrée

Definition and stakes

Portrait of Isabella Beeton Isabella Beeton,  Mrs. Beeton's Book of Household Management (1907)

“ Use of Sauces and Gravies.—Each sauce must possess a distinct flavour and character of its own, and add either richness, piquancy, or flavour without losing its own identity; but unless purposely employed to disguise the absence of flavour in some insipid substance, they should never be allowed to overpower the natural flavour of dishes of game, poultry, meat, etc., with which they are served. The excellence of many entrées depends almost entirely on the sauces which enter largely into their composition. Boiled fish would be insipid without an appropriately flavoured sauce. ”
Source: Wikisource

Portrait of Frank L. Packard Frank L. Packard,  The Adventures of Jimmie Dale (1917)

“ He reached the landing, and, turning, went along the hall to the door of his own particular den, opened the door, closed it behind him—and in an instant the keen, agile brain, trained to the little things that never escaped it, that daily held his life in the balance, was alert. ”
Source: Wikisource

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