"Entrées are the dishes served between any of the regular courses," one writer says. Another, "Entrées-a conventional term for side dishes.' Entrees 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 entrees make good breakfast, luncheon and supper dishes and vice versa, it seemed best to group these all together.