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Entrees. Entrees Generally the word entrée translated means enter and when associated with traditional menu terminology refers to first main item to appear on the menu. Entrees. According to Escoffier, such items could be made up using fish, butchers meat, poultry, offal and game. Entrees.
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Entrees Entrees Generally the word entrée translated means enter and when associated with traditional menu terminology refers to first main item to appear on the menu
Entrees According to Escoffier, such items could be made up using fish, butchers meat, poultry, offal and game
Entrees On modern menus however, an entrée indicates a type of culinary product prepared using commodities excluding fish. Technically the term entrée refers to a type of dish that is prepared, cooked and presented in a particular manner
Entrees Butchers meat, poultry, offal or game when being prepared for entrees are usually cut into portions prior to cooking. For example topside of beef cut into braising steaks or best end of lamb into cutlets
Entrees Furthermore when producing entrees many methods of cookery are used and the completed item is sent from the kitchen sauced and garnished
Entrees Examples Luncheon Ragout de boeuf jardiniere Chop d agneau champvalon
Entrees Dinner Tournedos Rossini Cotelettes d agneau reform