High Quality Content by WIKIPEDIA articles! An entree is one of several savoury courses in a Western-style formal meal service, specifically a smaller course that precedes the main course. Usage may differ in North America where the disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal has led to the term being used to describe the main course itself. In that case what would otherwise be called the entree is called the first course, appetizer or a starter. In 1970, Richard Olney, an American living in Paris, gave the place of the entree in a full menu: "A dinner that begins with a soup and runs through a fish course, an entree, a sherbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration".

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