This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
AN entree is a dish that is served as an independent course between two main courses of a meal. In an informal meal, an entree of protein food may be served as the main course.
An entree is usually a "light" dish, small in bulk, and is often accompanied by a sauce which may or may not be an integral part of the dish. It may be served either hot or cold. Hot entrees are often accompanied by a hot sauce, such as Hol-landaise or maitre d'hotel; and cold entrees by cold sauces, - vinaigrette, tartar, etc. Ordinarily the hot entree precedes the roast and the cold entree follows it.
Entrees may be made of a great number of foods - eggs in many attractive forms; fish of all kinds; meat, such as lamb, veal and tender cuts of fowl and beef, cooked by some method other than roasting; macaroni and spaghetti; some fruits; and many kinds of vegetables.
Increasingly in America today vegetables are served as entrees. This is undoubtedly due to the fact that the eating habits of the nation have changed, because we have a growing knowledge of and interest in the food-values of vegetables and fruits. For luncheon and dinner now one vegetable is often raised to the dignity of becoming a course by itself.