Usually, outside of France, entrees are side or corner dishes. Owing to the high seasoning they are also called "relishes." They are usually composed of highly seasoned meats, game, etc., etc. Entremets are sweet dishes, consisting of jelly, pastry, pudding, etc., and are usually served with the second or near the last course, according to the number of courses. But strictly speaking, entree is a word having no precise equivalent in the English language, but means, any dish of butcher's meat, fowl, game, or fish served with the first meat course, as an accompaniment to oth^r dishes. In France, all the meat dishes of the first course are called entrees. Entremets, also a word having no equivalent in the English language, but all dishes of vegetables, jellies, puddings, pastry, alad, lobsters, or anything that is highly seasoned, flavored or ornamented or served as an accompaniment to second or third meat course, (according to number of courses:) are entremets when vegetables figure in them, and when you remove that course the vegetable entremets must be removed with the meats, but the sweet entremets, such as pastry, pudding, etc., should remain.
In conclusion I again remark, entrees can be made from almost anything, the difference being, they are highly cooked and seasoned. Remember nothing large is served as an entree. There are game entrees, meat entrees, fish en -trees, fowl entrees, etc.
Entremets, as before stated, consist of vegetables, pastry, puddings, tarts, jellies, pies, etc., etc.
In entrees, grouse, ortalons, pigeons, snipe, hare, rabbit, humming birds, squirrels, cock's combs, sweetbreads, kidneys, tongues, sausage balls, brains, giblets, calf's head, pigs feet, oysters, solas, mullet, smelts, etc, etc., and a hundred others.
Enremets are composed of spinach, celery, (cooked) brocoli, cauliflower, etc., etc. Sweet jellies, savory jellies, covered fruit pies, open tarts tilled with all kinds of preserves, sweet cakes of all kinds, puddings, boiled or baked, meringue, creapreaces, small pastries, etc., etc.