167 Sentences With "entrées" | Random Sentence Generator

Appetizers are nice and entrées are essential, but we adore dessert.

We get a lamb appetizer and order different steaks for our entrées.

The entrées, when they finally arrived, looked beautiful, but there were problems.

Healthy entrées were available in nine of the 18 on-campus dining venues.

We enjoy the bread, soup, and salad courses, but we're underwhelmed by our entrées.

Band of Bohemia has special tasting menus, a special weekend brunch, and upscale desserts and entrées.

The menu includes mostly appetizers and pastas (noodles by another name) and only two rotating entrées.

That means all entrées - tacos, burritos, salads, bowls – will only cost $4 if you buy in store.

Macaroni Grill: $45 will get you and your date an appetizer, two entrées and a dessert to share.

Narrator: Around the time popular fast-food chains started selling salads as entrées, McDonald's hopped on the trend.

For a Valentine's Day dinner deal, their 2 for $30 promotion features two premium entrées and one shareable dessert.

Chevy's Fresh Mex: Get a free appetizer with two adult entrées, when you sign up for their Real Mex Rewards.

Most lunch entrées, except salads, are available as part of the giveaway — including chicken sandwiches, chicken nuggets, and Chick-n-Strips.

A. orders another drink when the server comes around, and we decide to split two entrées for dinner — short ribs and chili.

The venture may generate deal flow that doesn't show up in the numbers, such as entrées to Hong Kong initial public offerings.

After a night of twenty-dollar entrées, birthday shots, and collective gifts for the birthday girl, Emira Tucker could really use the cash.

As my co-workers ordered fancy entrées like steak or pasta with cocktails, I opted for a $12 appetizer (no drink) to save money.

"Management is making the right decisions to drive sales, reducing discounting and upgrading entrées," said BTIG restaurant analyst Peter Saleh in a recent report.

For dinner, Frichti has entrées for 2 or 4 people for example because it doesn't make sense to serve individual portion when you're a family.

Photograph by Zachary Zavislak for The New Yorker Among the entrées—heritage chicken, grilled branzino, spring lamb—the only surprise was the duck for two.

Entrées are listed by style (double cooked, Kung Pao) and protein type (chicken, pork, beef, fish), in descending order of spiciness, from ten to zero.

The main dining area has à la carte dining, and there's a different menu every night, usually with eight or nine entrées to choose from.

The menu's long, single page cascades from one category of appetizer to the next, from shellfish to snails, before arriving, about midway down, at Entrées.

Cardboard boxes of foreign entrées, promotional tie-in placemats, and various, horrifying iterations of Ronald McDonald were everywhere, and Okura had a story for each one.

The fast-food chain is celebrating Cow Appreciation Day on July 10 for the 14th year in a row, giving away free entrées to those who participate.

Then she looked around approvingly, dipped a sambusa into a puddle of bizbaz , and observed, "We don't have anything like this in D.C." (Entrées $15-$18.) ♦

In any event, once we finished ordering all the wine and the crab cakes and jumbo shrimp and steak and lobster entrées, we finally got down to business.

With a heavy lean on those premium ingredients and fresh twists on Mexican food, there's probably a slew of other attention-grabbing entrées on the way this fall, too.

The Loving Hut, which has sun-faded, printer-paper photos of various entrées taped on the front windows, is a misfit among the meticulously crafted aesthetics of its neighbors.

A few days ago, a Reddit user named moxin84 shared a photo of a wedding RSVP card that listed entrées that would be available, and asked guests to choose one.

YouTube's favorite food shrinkers, the video team called Miniature Space, creates mini entrées, snacks, and cult-favorite dishes all within a setting right out of Honey I Shrunk the Kids.

While this year's eligible entrées haven't been revealed yet, last year the restaurant gave away the Original Chicken Sandwich, seasonal Smokehouse BBQ Bacon Sandwich or breakfast favorite, and the Egg White Grill.

And von Bidder acknowledged that Four Seasons price points are prohibitive for many diners: Its current listing of lunch entrées include a $36 tuna burger, the cheapest option, and a $56 poached halibut.

Fraser served chilled avocado soup and romaine salad with bacon bits and buttermilk dressing to start, followed by spicy meatballs and bacon-wrapped chicken entrées, and finished with a coffee-and-blueberry dessert.

Entrées: In an attempt at some sort of broad look—and to smooth out whatever misgivings were surely to arise from my questionable cooking skills—I tasked three proteins with taking on Takis' mighty flavor.

Photograph by Kyoko Hamada for The New Yorker It's tempting to maximize on the kitchen's range by ordering only smaller plates like these, which make up most of the menu, but the entrées are excellent, too.

Red Lobster's Crabfest is still in full swing until Sunday, September 1, so take your pick of nine giant entrées, including New Crab Imperial for $15.99, and a pound of wild-caught snow crab for $19.99.

" Pai also made this puzzling analogy to help people understand why he was against it: "This is like telling two people you will buy them dinner, ordering two entrées, and then sending both to just one of your companions.

Though the birthday dinner was probably taken care of by Jones, India explains that if Harry and Meghan had a nice dinner there alone, they would probably spend around 300 euros for two appetizers, two entrées, and some wine.

This dish is one of Denny's signature breakfast entrées and includes a choice of four options from a list of more than 211 choices from fluffy buttermilk pancakes and eggs cooked to order to bacon strips and hash browns.

A case study published in Preventing Chronic Disease reveals that, according to the Nutrition Environment Measurements Survey, only 36 of 314 entrées and 11 of 31 main dish salads served on campus at California Polytechnic State University can be considered healthy.

Baxtrom has billed Maison Yaki—where there are no entrées, and half the items on the menu come grilled on skewers—as a more relaxed alternative to Olmsted, just across the street, with a greater share of its seating reserved for walk-ins.

"Management expects the chicken entrées to include (1) Homestyle Chicken (two boneless fried chicken breasts), which will expand from a Sunday only to a full-time menu offering, (2) chicken tenders and (3) a chicken sandwich," Famer wrote in a note to investors on Thursday.

Making changes to the default combinations - such as substituting a sugar-free beverage or plain water for a sugary drink, or removing toppings and dipping sauces from entrées - resulted in substantial changes to the overall calorie and nutrient content of a given meal, Vercammen said.

California Pizza Kitchen:In addition to offering heart-shaped pizzas from February 13 through 17, CPK is also running a special "Sweet Deal for Two" prix fixe menu deal, which includes the choice of an appetizer, two entrées, and a dessert for just $35 at participating locations.

For the last fifteen years, the songwriter and multi-instrumentalist has struggled to come to terms with changing times, feeling lost and restless in a world of fast food entrées, dial-up internet—finding an eventual outpost in an old Chi-Chi's at the end of the world.

Because I couldn't stop wondering what it would be like to actually live off the stuff, I placed an order for Wise's Seven Day Emergency Food and Drink Supply, a shoebox-size assortment of breakfast foods, entrées, and dehydrated whey milk substitute, in addition to a few other options I'd discovered online.

"Healthy" entrées and main dish salads (which were available at only half of the campus dining options) could include no more than 800 calories (650 or fewer calories were the limit for burgers and sandwiches), at most 30 percent of calories from fat and no more than 10 percent of calories from saturated fat.

Some of the science fiction flourishes in the new HBO miniseries Years and Years are deft-but-familiar technological signifiers of a near future—a smart speaker named Señor has telephonic and IoT skills far beyond those of Alexa, a teenager wears a holographic Snapchat filter mask to breakfast, self-heating school lunches have vat-grown meat entrées.

You'll go to the site to check out some pictures of entrées at a new spot you want to try for dinner, but you're met with a wall of brunch plates: French toast, omelets, and other fine foods that I'm sure are delicious but that tell me little about what a restaurant has to offer for dinner or lunch.

We meet the fashion designer Ossie Clark and his wife, Celia Birtwell; Henry Geldzahler, a curator at the Metropolitan Museum of Art, who lounges in a bath, like a Roman senator, and chats to Hockney; and John Kasmin, Hockney's dealer, who says things like "There are a hell of a lot of people waiting for pictures," as if the artist were serving entrées.

In the late 18th century, the practice arose of removing the empty soup tureens and replacing them with additional grosses entrées or entrées de broche; these replacement dishes were commonly called "relevés"; they were last of the entrées consumed at the meal, though they often appear on menus right after the potages. Taken together, all these bulky dishes were called "substantial entrées" (fortes entrées). The most numerous of the entrées at any meal were the "ordinary entrées" (entrées ordinaires), consumed between the bouilli and the relevés.

In composition, they were distinguished from the fortes entrées by the relatively small size of their ingredients. Small fowl could be served whole; but large fowl and large joints of meat were cut into pieces or fillets. Despite the designation "ordinary", these entrées were much more elaborate and refined than fortes entrées.

Eggs, on meat days, were never served as entrées; they were served only as entremets. Vegetables often made up part of the sauce or garnish, but entrées were always meat dishes; vegetable dishes were served only as entremets. On lean days, fish and eggs replaced meat and fowl in every stage of the meal; and on these days, eggs did appear as entrées.

In the mid-18th century, entrées were increasingly divided into new categories based on the content and preparation of the dish. "Hors d'œuvres", which, in the late 17th century, were served at several points during the meal, were considered a type of entrée in the 18th century, but by the 19th century, they had become a distinct stage of the meal. Large, whole joints of meat (usually beef or veal) and very large fowl (turkey and geese) were categorized as grandes or grosses entrées. When roasted, these same joints and fowl were called "spit-roasted entrées" (entrées de broche); they were always served with a sauce to distinguish them from true roasts. When boiled, a joint of beef was called the "le bouilli"; this was generally the first of the entrées consumed in the meal, after the potages and hors d’œuvres.

Saint-Martin-des-Entrées is a commune in the Calvados department in the Normandy region in northwestern France.

"Entrée" referred to those entrées served in slices, fillets, or small pieces; "relevé" referred to those entrées served as large joints, whole birds, or whole fish. Distinctions between the various types of entrées (grosses, grandes, de broche, relevé) had fallen out of use by the end of the 19th century. The entrée as a stage of a multi-course meal persisted in some circles after the Great War; but with the broad cultural transformations of the 20th century, the word lost its connection to its traditional meaning.

There are usually two soups, two fishes, two removes, six entrées, two roasts, two more removes, six entremets, and between two and seven dishes on the sideboard. The exceptional royal dinner of 30 June 1841 had sixteen entrées and sixteen entremets. Some of these entremets used the most costly ingredients, including truffles in Champagne.

Few entrées were composed only of vegetables. During Lent, though, vegetable entrées ("entrées en racines", encompassing all vegetables, not just "roots") were sometimes served. Moist cooking methods were characteristic of this stage of the meal, typical preparations being sautés, ragoûts, and fricassées. Meat or fowl (but not fish) might be roasted, but it was first wrapped in paper, or stuffed with a forcemeat, or barded with herbs or anchovies, or finished in a sauce, or prepared in some other way to keep the dish from browning and crisping like a true roast.

Jean-Pierre Lemasson in Cooke, Nathalie, editor. What's to Eat?: Entrées in Canadian Food History. McGill-Queen's University Press, 2009, p.

In addition, cold entrées became increasingly common over the course of the 19th century, a marked change from earlier practices. Following the widespread adoption of service à la russe in the 1860s, dishes were presented one after another rather than being placed on the table for guests to select what they wanted. In this new type of service, the ordinary entrées were often served after the relevés, particularly in France; in England, the ordinary entrées more commonly preceded the relevés, as in the 18th century. At this point, the two terms had completely lost their literal meanings.

5 Ingredient Fix is a television series starring Claire Robinson, the premise of which is that she creates entrées solely from five main ingredients.

L'Europe galante (Galant Europe) is an opéra-ballet in a prologue and four entrées by André Campra, The French text was by Antoine Houdar de la Motte. The opera is regarded as the first opéra-ballet, with the entrées sharing a common theme – in this case 'love' in four countries, France (entrée 1), Spain (entrée 2), Italy (entrée 3) and Turkey (entrée 4) – rather than a common narrative.

Savory pies and pastries were baked in dry heat, but the enclosed meat cooked in its own steam and juices. All entrées were served hot, and this was a salient feature of entrées until the 19th century. These distinctions were at first loosely observed, or perhaps more accurately, the "rules" were in a formative stage for several decades. By the early 18th century, specific ingredients and cooking methods were increasingly confined to only one stage of the meal.

Buffets and smörgåsbord offer patrons a selection of food at a fixed price. Food is served on trays around bars, from which customers with plates serve themselves. The selection can be modest or very extensive, with the more elaborate menus divided into categories such as salad, soup, appetizers, hot entrées, cold entrées, and dessert and fruit. Often the range of cuisine can be eclectic, while other restaurants focus on a specific type, such as home-cooking, Chinese, Indian, or Swedish.

"that grew out of the ballets à entrées of the early seventeenth century".Pitou 1983, p. 278 "Opéra- ballet". It differed from the more elevated tragédie en musique as practised by Jean-Baptiste Lully in several ways.

Luvo has nearly 30 different products listed on their website. They divide their product categories as: entrées, breakfasts, flatbreads and burritos. They also have an exclusive line of products for Delta Air Lines.Delta staff writer (Posted 14 Jan 2014).

Ethiopian and Eritrean cuisine: Injera (pancake-like bread) and several kinds of wat (stew) The best known Ethio-Eritrean cuisine consists of various vegetable or meat side dishes and entrées, usually a wat, or thick stew, served atop injera, a large sourdough flatbread made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrées and side dishes. Tihlo, prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray). Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Jewish and Ethiopian Orthodox Christian faiths.

Tijuana Flats’ entrées include burritos, burrito bowls, chimichangas, dos tacos, flautas, fresh salads, nachos, and quesadillas. Guests have their choice of tortilla with flour and wheat as well as hard and soft corn with tacos. All items except for the flat outrageous items come with their choice of toppings of lettuce, tomatoes, onions, sour cream, and jalapeños as well as fillings including chipotle and blackened chicken, beef, steak, refried and black beans. There are also the options to make the entrées Powerlite with low-fat cheese and sour cream; smothered with queso, chipotle sauce, or verde sauce; megajuana with double meat and cheese; and a meal with rice, beans, and drink.

The book offered elaborate dishes, described with French terminology such as bisque, entrées, entremets, vol-au- vent, timbale and soufflé. It included bills of fare for meals for up to 300 people, and for a series of eight- or nine-course dinners served to Queen Victoria; one exceptional royal dinner in 1841 had sixteen entrées and sixteen entremets, including truffles in Champagne. The Modern Cook was the first to mention filling wafer cones with ice cream. The book, written for upper middle-class housewives, is illustrated with 60 engravings, often showing how to present carefully decorated centrepiece dishes such as "Salmon à la Chambord" for large dinner parties.

Minister of Defence, Service historique de la défense, Département de l'innovation technologique et des entrées extraordinaires, Bureau des témoignages oraux, Histoire orale. Inventaire analytique de la sous-série 3K , tome III, par Sébastien Laurent, Hervé Lemoine, Marilyne Morais, Stéphane Simmonet, Guillaume Zeller. Château de Vincennes, 2005. p.

This service adds to the image of the waitress as an innocent but pampering maid. In the making of these decorative desserts and entrées, maids will often also begin to say chants making both the experience and food that they customers about to receive seem more magical.

The Honey Baked Ham Company is a food retailer which sells hams, turkey breasts and other pre-cooked entrées, side dishes, and desserts. It was founded in 1957 in Detroit, Michigan, and its headquarters is in Alpharetta, Georgia. As of June 5, 2020 there is 492 outlets.

The second prologue is just a shortened version of the original one. entrées and the opera ran for several dozen performances, reaching its 51st mounting on 14 October when it was restructured in a version with a shortened prologue and four entréesProfessor Anthony writes that, according to "Ballard’s printed editions", the version given at the 51st performance on 14 (and not 10) October 1710 had five entrées, including Les serenades et les jouers (which had been previously suppressed on 5 September). Although it has not been possible to check the 1710 printed libretto, surely Anthony’s statement does not accord with all the other sources cited in this article, and in particular with Ballard’s 1714 'printed edition' of all the librettos of the opera, which reports, regarding the 51st performance, a structure in a prologue and the following four entrées: Les devins as the first entrée, L’Amour saltinbanque (sic, cf. below) as the second, L’Opéra as the third, and Le bal as the fourth (Recueil general des opera..., p. 132).

Luvo was launched in 2013 to sell trans- fat free and nutrition-focused frozen entrées through Publix, Safeway and Amazon. In January 2014, Christine M. Day invested in the company and became CEO.O' Conner, Clare (Posted 14 Jan 2014). Delta Continues Transcend Enhancements with New Food and Wine.

Les Élémens has the typical structure of the opéra-ballet: its four entrées are musically and dramatically independent, but topically related to one another. Its subject matter, however – gods, heroes and ancient Romans – relates it more to the special type of opéra-ballet called "ballet-héroïque".Bartlet (1997).

August Escoffier describes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are appetizers and help to aid digestion."August Escoffier, The Escoffier Cook Book, 1976, , translation of Le Guide Culinaire, 1903, p.

It is desirable that the main course components and hot beverages be provided with a heater to enable these components to be heated to at least 62 °C from an ambient temperature of 20 °C in maximum 12 minutes. However, main course components or entrées must be consumable without heating.

The party carried with it all the equipment and paraphernalia required for the festivals, feasts, masques, and joyeuses entrées planned to take place along the route. These included portable triumphal arches and the royal barges. Catherine had ordered that at the Château de Fontainebleau, each important noble should host a ball.

Pitou (1985). The prologue and two entrées ("Air" and "Fire") were also revived at Madame de Pompadour's Théâtre des Petits Appartements, on the Grand Escalier des Ambassadeurs in the Palace of Versailles, on 23 December 1748 and 9 January 1749, with Madame de Pompadour herself performing the role of Emilie.

In an American formal dining course, typically each course is served sequentially. Guests are served plates already filled with food in individual portions. Often, guests have an opportunity to choose between vegetarian or meat entrées. There is no opportunity to request something different or to ask for more than a single serving.

During the so-called Petit lever after the king had risen from his bed, the king received courtiers he wanted to honor during the so-called grandes entrées of the court. Vérac spent his final years in his birthplace among his family. He died on 28 October 1818, just over 85 years old.

About a third of Filippini's book contains menus for breakfast, luncheon, and dinner for every day of the year. The dinner menus begin with the "side courses", as he calls them: oysters or clams, soup, and hors d'œuvre; followed by the three "main courses": several relevés and entrées, and one roti (roast); and finally a few other "side courses": sweet entremets, ices, and coffee. Hors-d'œuvre are usually small cold items (such as olives, celery, radishes, charcuterie, caviar), but they might also include hot made dishes (such as timbales, croustades, croquettes). In the French style of service à la russe, used by Filippini for many of his menus, there is no distinct "fish course", as both relevés and entrées may be of meat, fowl, or fish indiscriminately.

Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts. The brand is best known for its line of TV dinners. Banquet was founded in 1953, with the introduction of frozen meat pies. Banquet first hit the store shelves in 1955, offering frozen dinners.

Fridays has a large menu with an emphasis on alcoholic beverages. TGI Fridays formerly served Atkins-approved appetizers, entrées, and desserts. In 2006, the Atkins name was removed from the menu, but the restaurant continues to offer both low-carbohydrate and low-fat menu items. The UK and US menus offer gluten-free items.

Longer dinners are arranged by adding side dishes, removes, and various cold dishes, and by serving a greater number of entrées and desserts. The longest of these menus is as follows: > Figure 1—36 covers: > # Oysters. > # 2 Soups. > # S.D. hot and cold. > # 2 Fish, potatoes. > # 1 Remove, vegetables. > # 1 Entrée, vegetables. > # 1 Entrée, vegetables. > # 1 Entrée, vegetables. > # 1 Punch.

Smart Ones is a brand of frozen food products which is promoted based on wholesome ingredients, taste, and convenience, especially for consumers who are managing their weight via portion control. Smart Ones products, including frozen breakfasts, snacks, entrées, and desserts, are produced in the U.S. and sold in the U.S. and Canada by The Kraft Heinz Company.

Known primarily for their crab cakes, the company has an array of other products available to the retail and foodservice markets, such as crab meat, appetizers, fish, seafood cakes, soups, entrées, spices and sauces. Although the company's reputation was built on its origins as a producer of Maryland blue crab, it now markets primarily crab from Southeast Asia.

The Adventure of the Christmas Pudding and a Selection of Entrées is a short story collection written by Agatha Christie and first published in the UK by the Collins Crime Club on 24 October 1960.Chris Peers, Ralph Spurrier and Jamie Sturgeon. Collins Crime Club – A checklist of First Editions. Dragonby Press (Second Edition) March 1999 (p.

People of Ethiopia and Eritrea eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Habesha women in traditional Habesha kemis performing a folklore dance.Fit-fit, or fir-fir, is a common breakfast dish. It is made from shredded injera or kitcha stir-fried with spices or wat.

A Ponderosa Steakhouse in West Branch, Michigan. Ponderosa Steakhouse and Bonanza Steakhouse are a chain of buffet/steakhouse restaurants that are a part of Homestyle Dining LLC based in Plano, Texas. Its menu includes steaks, seafood, and chicken entrées, all of which come with their buffet for a nominal charge. A lunch menu is also served.

About thirty-five years ago [c.1890] > such dinners are said to have been in fashion! At the time Post was writing, hors-d’œuvre meant rather narrowly light cold dishes like oysters, clams, melon, or citrus. Entrées meant elaborate "made dishes" of fillets of beef or other butcher's meat served in a fine sauce, or some sort of pastry dish.

Roasts could be of any meat, which was not necessarily roasted. The preferred dish of a truly fine dinner was wild feathered game, spit-roasted and served rather simply. Dessert was molded ice cream only, to the exclusion of all other sweets. Despite Post's complaints about extra entrées, many dinners continued to feature two meat courses between the fish and the roast.

"Le gouvernement du Tchad est remanié : 9 départs et 10 entrées" , cefod.org, July 23, 2004 ."Chad: Ten new ministers appointed in "major" cabinet reshuffle - national radio", Chadian National Radio, July 25, 2004. Yoadimnadji headed La Francophonie's observer mission for the January 2003 parliamentary election in Djibouti."RAPPORT DE LA MISSION FRANCOPHONE D'OBSERVATION DES ELECTIONS LEGISLATIVES DU 10 JANVIER 2003" , democratie.francophonie.

Most maid cafés offer menus similar to those of more typical cafés. Customers can order coffee, other beverages, and a wide variety of entrées and desserts. However, in maid cafés, waitresses will often decorate a customer's order with cute designs at his or her table. Syrup can be used to decorate desserts, and , a popular entrée, is typically decorated using ketchup.

Restaurant Prunier at the corner of the Prunier caviar Alfred Prunier (1848 in Yerville, France - 1925) was a French chef and restaurant owner. In 1872 Prunier and his wife Catherine opened a Parisian restaurant on Rue Duphot that bore his name. Today the same restaurant operates under the name Goumard. His restaurant specialized in seafood (lobster, caviar) and grilled entrées.

Punch often precedes the roast. The roast can be meat, fowl, or fish (though fish is generally limited to days of religious observance); when game is served, it always comprises the roast course. Entremets are the vegetables, including salads, served with the relevés and entrées; they not as a separate course, though they are often listed as such. Sweet entremets are cakes, puddings, and such.

Gourmets wrote of their preferences. All these Song phenomena were not found until much later in Europe. There are many surviving lists of entrées and food dishes in customer menus for restaurants and taverns, as well as for feasts at banquets, festivals and carnivals, and modest dining, most copiously in the memoir Dongjing Meng Hua Lu (Dreams of Splendor of the Eastern Capital).Gernet, 133.

's lyrics on F.O.O.D. also contained a substantial amount of profanity and even chronicled graphic recounts of Danny!'s sexual exploits, making The College Kicked-Out relatively inoffensive in comparison. Though publicity photos for F.O.O.D. included images of various dishes and entrées, the album itself did not cover food-related topics. Above, the tray card art portrays F.O.O.D.s track listing as a restaurant bill stub.

Diners at "Dans Le Noir ?" have little knowledge of the entrées, appetizers, desserts, and wine choice of their meal, which is primarily inspired by French cuisine. Diners are served by either blind or visually impaired waitstaff. A percentage of the profits support charities in different countries. In 2017, "Dans Le Noir ?" was listed as one of the most unusual restaurants in London, according to a popular social news site.

As a matter of fact, the marked > shortening of the menu is in informal dinners and at the home table of the > well-to-do. Formal dinners have been as short as the above schedule for > twenty-five years. [c.1900.] A dinner interlarded with a row of extra > entrées, Roman punch, and hot dessert is unknown except at a public dinner, > or in the dining-room of a parvenu.

Zakuski (plural from Russian: закуски ; singular zakuska from закуска) are an important part of Russian food culture and a term in many Slavic-speaking countries for cold hors d'oeuvres, entrées and snacks, either as a course as it is or "intended to follow each shot of vodka or another alcoholic drink."Encyclopaedia of Contemporary Russian The word literally means something to bite after.Закуска. С.И. Ожегов, Н.Ю. Шведова. Толковый словарь русского языка.

Les fêtes de Paphos (The Festivals of Paphos) is an opéra-ballet in three acts (or entrées) by the French composer Jean-Joseph Cassanéa de Mondonville. The work was described as a ballet héroïque on the title page of the printed score. Each act had a different librettist. Les fêtes de Paphos was first performed at the Académie royale de musique, Paris on 9 May 1758 and was a popular success.

As the third-largest producer of frozen entrées in the United States, the company has a daily production capacity of over two million meals. Today, the company markets more than 400 products spanning across a wide variety of categories. These include single-serve and multi-serve entrees, snacks, side dishes and specialty sauces. While most of Bellisio's products are branded, the company also manufactures private label and co-pack retail products.

Ugoff is a fictional character, played by actor Daniel Raymont, in a 2004 ad campaign for Burger King directed by Roman Coppola with music composed by Devo singer Mark Mothersbaugh. It was to promote the new "Fire-Grilled Salads" and the paper "Salad Pouch" which was used to keep the chicken and shrimp warm for the salad entrées. It was created by the Miami advertising agency Crispin Porter + Bogusky.

Instead of hot meals prepared on the train and served to diners in the dining car, sleeper passengers were now served a selection of primarily cold pre-packaged boxed meals, served in a "Sleeper Lounge". In January 2019, Amtrak expanded the boxed meal service to offer a full continental buffet at breakfast (with hot options such as oatmeal and breakfast sandwiches), and multiple hot entrées for lunch and dinner.

After the Second World War, Colonel Jacques Morlanne used a list of former SOE operatives to create a "Service Action" for the SDECE.French Ministry of Defence, Defence Historical Service, Département de l'innovation technologique et des entrées extraordinaires, Bureau des témoignages oraux, Histoire orale. Inventaire analytique de la sous-série 3K , tome III, par Sébastien Laurent, Hervé Lemoine, Marilyne Morais, Stéphane Simmonet, Guillaume Zeller. Château de Vincennes, 2005. p.

Les fêtes d'Hébé, ou Les talens lyriques (The Festivities of Hebe, or The Lyric Talents) is an opéra-ballet in a prologue and three entrées (acts) by the French composer Jean-Philippe Rameau. The libretto was written by Antoine Gautier de Montdorge (1707–1768). The work was first performed on 21 May 1739 by the Académie royale de musique at its theatre in the Palais-Royal in Paris.

The stages of the meal underwent several significant changes between the mid-16th and mid-17th century, and notably, the entrée became the second stage of the meal, and potage became the first. At this point, the term "entrée" had lost its literal meaning and had come to refer to a certain type of dish, unrelated to its place in the meal. The cookbooks and dictionaries of the 17th and 18th centuries rarely discuss directly the composition of the dishes for each stage of the meal, though they routinely designate recipes or include lists of dishes appropriate to each stage. Nevertheless, entrées and the dishes of the other stages of the meal can be distinguished from each other by certain characteristics, such as their ingredients, cooking methods, and serving temperature. In the 17th, 18th, and 19th centuries, entrées, on meat days, included most butchers’ meats (but not ham), suckling pig, fowl, furred and feathered game, and offal.

The music of this ballet à entrées is considered to be written with the participation of Louis XIII. While some claim he had written only a few airs,Catherine Cressac in L'Orchestre de Louis XIII most experts consider the entire ballet to be written by Louis XIII.Moote 1989, p. 268. One thing we know for sure is that Louis XIII made up the story, the choreography and danced himself in the ballet.

Butterball is a brand of turkey and other poultry products produced by Butterball LLC. The company manufactures food products in the United States and internationally -- specializing in turkey, cured deli meats, raw roasts, and specialty products such as soups and salads, sandwiches, and entrées. Butterball LLC was a joint venture of Smithfield Foods and Maxwell Farms Inc., an affiliate of the Goldsboro Milling Co. Seaboard Corporation bought Smithfield's stake in Butterball in 2010.

A gourmet appetizer and seasonal salad served in Air France's Business cabin For La Première, Air France's first class menu is designed by Guy Martin, chef of Le Grand Vefour, a Michelin three-star restaurant in Paris. Menu items include hors d'oeuvres, entrées, bread basket, and cheeses, along with a dessert cart including pastries, petit fours, and tartlets. On long-haul flights, Air France also serves complimentary champagne to passengers in all classes.

Entrées are seasonal, but Bistecca alla Fiorentina and fettuccine with tomato butter sauce inspired by Marcella Hazan (one of Whims' former teachers) are regular options. According to Thrillist, which dubbed the restaurant "Portland's capital of the Negroni", Nostrana started the costumed gala Negroni Social, which inspired Negroni Week. The restaurant's interior features vaulted ceilings and an iron chandelier. According to Eater Portland, the restaurant's atmosphere "straddles that line between 'casual-ish' and upscale".

Butterball is a brand of turkey and other poultry products produced by Butterball LLC. The company manufactures food products in the United States and internationally -- specializing in turkey, cured deli meats, raw roasts and specialty products such as soups and salads, sandwiches, and entrées. Butterball LLC was a joint venture of Smithfield Foods and Maxwell Farms Inc., an affiliate of the Goldsboro Milling Co. Seaboard Corporation bought Smithfield's stake in Butterball in 2010.

In the late 1990s, Gristede's began experimenting with a lunch counter called The Café at two of its Manhattan stores. Fare included hot dogs and sandwiches, as well as more prepared entrées. In 1999 one of the Cafés began testing a sushi bar concept through a joint venture with HMC Sushi of Plainfield, New Jersey (the sushi was prepared on the premises). The first pharmacies were installed in two Gristede's stores in 1999.

Mark learns that he has a stress fracture in his right leg. He must wear a cast and limit his workouts to primarily upper-body exercises. The Team Challenge turns out not to be physical. It is a cooking competition, judged by Alison and celebrity chef Rocco DiSpirito. The contestants are given 15 minutes to shop for ingredients at Whole Foods Market, and must adapt Rocco's recipes to create calorie-controlled appetizers, entrées and desserts.

Chuck-A-Rama is a chain of buffet restaurants based in Salt Lake City, Utah; as of October 2016, the company operates ten restaurants in Utah and two in Idaho. Fare includes American comfort food. Main entrées include meats such as baked and fried chicken, carved turkey, ham, and roast beef, and mashed potatoes and gravy, among others. A salad bar is included with every meal and a rotating variety of soups are provided.

Horizon Air had offered Starbucks coffee since February 1, 1990, and was the first airline in the world to serve Starbucks coffee onboard its flights. Alaska also provides local offerings such as Beecher's Cheese, Tim's Cascade potato chips and Alaskan Amber beer. In 2015, Alaska updated inflight hot entrées with options created by Seattle Chef Tom Douglas. In July 2018, Alaska Airlines updated much of the first-class menu inspired by the airlines' west coast presence.

The Smart Ones brand was launched by the H.J Heinz Company in 1992 as a sub-brand of the Weight Watchers line of frozen entrées and desserts. At the time, Heinz owned Weight Watchers International, known for its well-known weight-loss program and services. At launch, the Smart Ones line was notable for containing only "ONE gram of fat". Later, the meal offerings were expanded significantly and are no longer limited to only one gram of fat.

In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, also today's ballotine may be made using many types of meat and not always poultry. Although ballotines are related to galantines they are distinctive by being single-serve items classified as entrées as opposed to relevés.Le Répertoire De La Cuisine, Standard Edition, L. Saulnier They are also served hot or cold, whereas a galantine will be served cold.

Top Chef: Healthy Showdown is a special webisode series aired in 2011 sponsored by Healthy Choice. It featured former Top Chef contestants Sara Nguyen (Season 3), Ryan Scott (Season 4), Casey Thompson (Season 3, Season 8), and Tre Wilcox (Season 3, Season 8) competing in a series of Quickfire Challenges to win $25,000 and inspire a Top Chef line of Healthy Choice entrées. The series was hosted by Curtis Stone; Ryan was declared the winner of the competition.

Today, the system includes 24 entrées, and more than 150 additional items. The variety allowed service members from various cultures and geographical regions to find something palatable. The ration originally came in a dark brown outer bag from 1981 to 1995 because it was designed for service in the temperate forests and plains of central Europe. It was replaced in 1996 with a tan outer bag that was better suited for service in the deserts of the Middle East.

In the Middle Ages, masks were mostly used to portray a certain character. In ballroom dances, masks were used to create distance for performers dancing entrées from others in crowded ballrooms. They used mask to create a uniformity in characters in the chorus, such as Shepherds, Sailors, Nymphs, and Priests. Morris dance, a religious folk dance stemmed from early Christianity that portrays the dueling between Christians and the Moors, North African Muslims who tried to conquer Europe.

In order to bond better, following his misbehavior, he makes the remaining five reveal their innermost secret to each other in clandestine. After they receive their entrées, Gelman tells that he has devised a play starring each of the remaining five. He blackmails them with a recording of their telling of secrets—and threatens to tie them up just as Karpovsky has been—if they fail to comply. The five recite the play, but Gelman stops it, unamused.

Furthermore, the prologue and individual entrées were often revived separately and given within the composite operatic programs called 'fragments' or 'spectacles coupés' (cut up representations) that: "were almost constant fare at the Palais-Royal in the second half of the eighteenth century".Pitou, article: Spectacle coupé, p. 502. The prologue, Les Incas and Les Sauvages were last given respectively in 1771 (starring Rosalie Levasseur, Gluck's future favourite soprano, in the role of Hebé), 1772 and 1773 (also starring Levasseur as Zima).

Argo Tea primarily sells a variety of hot and cold tea-based signature drinks. In addition, it offers about three dozen international varieties of loose-leaf tea (tea brewed from loose tea leaves, as opposed to tea leaves in bagged tea), coffee, baked goods, small entrées, and teaware. The tea menu includes a variety of black, green, white teas, and natural herbal teas, served hot or iced. Argo Tea has formed a special relationship with Whole Foods Market to distribute Argo products.

Jewish prisoners may be issued kosher rations.Are Clark County Jail meal requests kosher? That's one issue facility is facing as spike in special religious diets sends food costs soaring, 2013-01-20 As of October 2, 2016, federal prisons offer their inmates a vegan meal option for breakfast, lunch, and dinner.U.S. Prisons to Begin Offering Vegan Entrées in October 2016, 2016-09-26 Although there is a certain amount of self- regulation, most oversight occurs as a result of inmate litigation.

The bar bill scam is common in Europe, especially Budapest, Hungary. A mark, usually a man who is a tourist, is approached by an attractive woman or pair of women who start a conversation, such as asking for directions (pretending to have mistaken the tourist for a local). After a bit of conversation, the women will suggest that they go to a bar that they know of. While there, they order many entrées and drinks and encourage the mark to do the same.

In 2008, the company caused outrage after discontinuing the free side of bread after 20 years due to wheat costs, and started charging 49 cents. In addition, the restaurants only offered sourdough bread with certain items that were purchased such as entrées, soups, and salads. However, the discontinuation was recalled three days later with the suggestion that customers not waste the food after La Madeleine allegedly received a "couple hundred responses...mostly complaints". Food is served cafeteria style for breakfast, lunch, and dinner.

An 1899 menu from Delmonico's restaurant in New York City, which called some of its selections entremets, and contained barely English descriptions such as "plombière of marrons." The main categories within a typical menu in the US are appetizers, "side orders and à la carte", entrées, desserts and beverages. Sides and à la carte may include such items as soups, salads, and dips. There may be special age- restricted sections for "seniors" or for children, presenting smaller portions at lower prices.

Three taco varieties, 2010 The chain is known for its Mexican-style tacos with recipes originating from across the country, from the Oaxaca region to the Pacific Coast, and for its sustainable practices and seasonal ingredients. Por Que No is considered local food, with line-caught fish, pork by Oregon-based Carlton Farms, and tortillas handmade and chips fried on-site. Taco filling options include barbacoa, calamari, carne asada, and cod. Larger entrées include enchiladas, quesadillas, rice bowls, salads, and tamale plates.

The restaurant serves American cuisine and updates its menu with seasonal offerings, including themed foods based on special events and holidays at the park. Hungry Bear's signature dishes are a Lemon Bumblebee Cupcake and a Fried Green Tomato Sandwich. Salads include the Picnic Salad, which comprises turkey, berries, feta cheese, almonds, and strawberry vinaigrette. Entrées include a 1/3 pound chili cheeseburger topped with an onion ring, a turkey Caesar salad wrap, and a fried chicken sandwich with honey mustard.

The dining car is also now available as lounge space by sleeping car passengers even outside of meal times, but closed to coach passengers. In January 2019, Amtrak significantly updated the boxed meal service to offer a full continental buffet at breakfast, and multiple hot entrées for lunch and dinner. Also in January 2019, Amtrak removed the baggage car from the Boston section of the train, thereby eliminating all checked baggage and bike service between Boston and Albany. The New York section retains its baggage car.

The royal palace At the royal hall, all is excitement, except for the prince who is melancholy. The king reminds him that he must choose a wife. After five ballet entrées where the eligible princesses present themselves to the prince, a heavenly unknown beauty (Cendrillon) enters and enchants everyone—except for Madame de la Haltière and the two step-sisters. The prince and Cendrillon fall in love at first sight but when the clock strikes midnight Cendrillon runs off, as the stunned prince looks on.

321–22 As the name suggests, opéra-ballet contained even more dance music than the tragédie en musique. The subject matter was generally far less elevated too; the plots were not necessarily derived from Classical mythology and even allowed for the comic elements which Lully had excluded from the tragédie en musique after Thésée (1675).French Baroque Masters pp. 28–29 The opéra-ballet consisted of a prologue followed by a number of self-contained acts (also known as entrées), often loosely grouped round a single theme.

6-9 During the Second Temple period (516 BCE to 70 CE), Hellenistic and Roman culture heavily influenced cuisine, particularly of the priests and aristocracy of Jerusalem. Elaborate meals were served that included piquant entrées and alcoholic drinks, fish, beef, meat, pickled and fresh vegetables, olives, and tart or sweet fruits. The food of the ancient Israelites was based on several products that still play important roles in modern Israeli cuisine. These were known as the seven species: olives, figs, dates, pomegranates, wheat, barley and grapes.

But after he had resigned he had been registered as an Émigré, which brought penalties of proscription with it. His worldly goods were confiscated and mostly sold off, or destroyed, his noble titles burned. Vérac was able to return to France in 1801, and lived as a private citizen until the Bourbon Restoration of 1814 and 1815. King Louis XVIII of France gave him the (this time military) rank of Lieutenant-General, and did him the honor of allowing him to participate in the "Grandes Entrées".

They branched into full meals after Swanson executive Gerry Thomas visited the distributor of a company that specialized in preparing food for airlines. The company packed the food in aluminum trays which could be heated in a conventional oven. Thomas proposed this idea to the Swanson brothers, suggesting they create an aluminum tray with three compartments: one compartment for frozen turkey slices and the other two for side dishes. The Swanson Company's first frozen dinner was a turkey dinner; eventually, the company added chicken and beef entrées.

The Amharas' cuisine consists of various vegetable or meat side dishes and entrées, usually a wat, or thick stew, served atop injera, a large sourdough flatbread made of teff flour. Kitfo being originated from Gurage is one of the widely accepted and favorite food in Amhara. They do not eat pork or shellfish of any kind for religious reasons. It is also a common cultural practice of Amhara to eat from the same dish in the center of the table with a group of people.

He was appalled to discover a chef making a traditional French sauce "the wrong way", which in part led to him establishing the restaurant-a desirability to serve authentic French cuisine in Sydney, a new home for him and his wife, who would specialise in the entrées and desserts. Claude's was opened at a time in Sydney when the city's restaurant scene was still developing. In 1981, the Cornes sold the restaurant to Damien and Josephine Pignolet. The Pignolet's invested the business in Limoges, a George Freedman redesign and refined French food.

Turndown service includes a mattress, a duvet, hypoallergenic feather pillow, sleepwear, a dust bag for shoes, and a pair of slippers À la carte on-demand meal services feature entrées created by Chef Guy Martin. Private lounge access is offered worldwide featuring a chauffeured car to the aircraft. La Première is not available on the Airbus A330-200, Airbus A340-300, Boeing 777-200ER and selected Boeing 777-300ER aircraft where Business is the highest cabin class. Four-class 777-200ER and 777-300ER configurations are equipped with four and eight La Première seats respectively.

He wrote an account of Albert's 1598 journey to Spain, and his return with Isabella.Mémoire de ce qu'a passé au voiage de la royne et de l'archiduc Albert depuis son partement des Pays-Bas pour Espaigne, et des choses succédées aux séjour et retour de Leurs Altesses Sérénissimes, mesme aux entrées faictes en leurs pays et estats. The manuscript is in the Royal Library of Belgium. The work was published in Collection des voyages des souverains des Pays Bas, edited by Louis Prosper Gachard and Charles Piot, vol.

In a study of the Boston Public Schools, "on average, students discarded roughly 19 percent of their entrées, 47 percent of their fruit, 25 percent of their milk, and 73 percent of their vegetables." "It was estimated that $432,349.05 worth of food is wasted annually at lunch by students in Grades 6–8 in [Boston Public Schools]." Overall, this sum makes up 26.1 percent of these three schools' food budgets, excluding labor and supplies. If translated nationally, Cohen estimates that roughly $1,238,846,400 in food is wasted on an annual basis.

The medieval predecessor of service à la française in the 1410s, Très Riches Heures du Duc de Berry The meal was divided into two, three or four courses, "removes" or "services": soup and fish; meat entrées; and desserts, all with various side dishes. A supper, long after the main dinner, might just have one course, plus dessert.Strong, 232; Flanders, 233 Each course included a variety of dishes, all set at the same time at the table. Guests served themselves and their neighbours; the men were generally supposed to help the ladies next to them.

In France, the film had 580,084 entrées (tickets sold); by comparison, Tautou's 2001 film Amélie, one of France's most successful films at the box office, sold 8,635,307 tickets.Le Fabuleux destin d'Amélie Poulain from AlloCiné. The film, given a limited release to 23 North American movie theaters, grossed $1,011,102 during its theatrical run. The film was a modest success internationally grossing $101,483 in Austria, $13,306 in Czech Republic, $92,473 in Finland, $720,970 in Germany, $116,274 in Hong Kong, $60,825 in Hungary, $42,151 in Poland, $25,354 in Taiwan, and $140,124 in Turkey, for a worldwide total of $5,126,264.

Les Élémens (The Elements), or Ballet des élémens, is an opéra-ballet by the French composers André Cardinal Destouches and Michel Richard Delalande (or de Lalande). It has a prologue and four entrées (as well as, originally, a celebratory epilogue later removed). The libretto was written by Pierre- Charles Roy. It was styled "the third ballet danced by the king" because the 11-year-old Louis XV performed dance divertissements in it, as he had already done in the previous ballets, L'inconnu by various authors (including Delalande and Destouches), and Les folies de Cardenio by Delalande, both staged at court in 1720.

The firm is one of the largest and oldest private equity firms primarily focused on growth capital investments in middle-market companies in the branded consumer products sector. TSG has used growth equity in a number of categories, including natural and organic foods, functional food and beverages, ethnic food and refrigerated entrées, orphan brands in personal care and household lines, apparel and accessories and pet care products. Among TSG's most notable historic investments are well-known brands such as Famous Amos Cookies, Prestige Brands, Energy Brands (Vitamin Water), Voss, Pureology, Met-Rx, Smart Balance, Arrowhead Mills, BrewDog, Popchips, Planet Fitness and Pabst Blue Ribbon Brewing Company.

Contemporary dancers would astonish Beauchamps at their ability to have 180-degree turnout. Beauchamps dancers wore high-heeled shoes and bulky costumes which made turnout difficult and slight. One of the first things that Lully and Beauchamps worked together on was Les Fêtes de l’Amour et de Bacchus, which they called opéra-ballet. The opéra-ballet is a form of lyric theatre in which singing and dancing were presented as equal partners in lavish and spectacular stagings. The Les Fêtes de l’Amour et de Bacchus, one of their first and most famous collaborations, consisted of excerpts from court ballets linked by new entrées stages by Beauchamps.

Ministry of Tourism, Sites touristiques en France page 2 "Palmarès des 30 premiers sites culturels (entrées comptabilisées)" [Ranking of 30 most visited cultural sites in France] Other national museums hosting paintings include the Grand Palais (1.3 million visitors in 2008), but there are also many museums owned by cities, the most visited being the Musée d'Art Moderne de la Ville de Paris (0.8 million entries in 2008), which hosts contemporary works. Outside Paris, all the large cities have a Museum of Fine Arts with a section dedicated to European and French painting. Some of the finest collections are in Lyon, Lille, Rouen, Dijon, Rennes and Grenoble.

Cardinal Mazarin commissioned the opera to celebrate the June 1660 wedding of Louis XIV and Maria Theresa of Spain, but preparations for the staging were on a grand scale and caused a twenty-month delay, irritating the composer. Worse for him, eighteen ballet entrées and intermèdes with music by Isaac de Benserade and Jean-Baptiste Lully were inserted, mostly at the ends of Cavalli's acts, to cater to French taste. These were not merely diversions but also served to further the plot,; and in the event they met with greater approval from the audience than Ercole amante itself, helping boost Lully's position at the French court.

The décor displayed turn of the century memorabilia from around the state. Clara’s quickly became a local favorite. In 1980, Jubeck hired Ross Simpson as General Manager to help further develop the concept and menu, and to handle operations of the restaurant. Simpson added more entrées to the menu, including "Chicken Hawaiian", Clara's biggest seller. Simpson left Clara's in 1982 to join the T.G.I. Friday's restaurant chain, but returned to Clara's as Director of Operations in 1989. About this time, Jubeck ended his partnership with Swartz and separated Clara’s operations from those of Sir Pizza in order to focus his efforts towards refining and expanding Clara’s concept.

It contained more dance music than the tragédie, and the plots were not necessarily derived from classical mythology and allowed for the comic elements, which Lully had excluded from the tragédie en musique after Thésée (1675). The opéra-ballet consisted of a prologue followed by a number of self-contained acts (also known as entrées), often loosely grouped around a single theme. The individual acts could also be performed independently, in which case they were known as actes de ballet. The first work in the genre is generally held to be André Campra's L'Europe galante ("Europe in Love") of 1697,Warrack & West, Ewan 1992, p. 520.

Frameworks are the general outline of an act that clowns use to help them build out an act. Frameworks can be loose, including only a general beginning and ending to the act, leaving it up to the clown's creativity to fill in the rest, or at the other extreme a fully developed script that allows very little room for creativity. Shows are the overall production that a clown is a part of, it may or may not include elements other than clowning, such as in a circus show. In a circus context, clown shows are typically made up of some combination of entrées, side dishes, clown stops, track gags, gags and bits.

Prior to the opening, part owner Mark Wahlberg applied to have assault crimes on his record pardoned; in his application he stated that his primary reason for seeking the pardon was to pursue a concessionaire's license in California as part of his effort to bring Wahlburgers to the state. He later dropped the application. Wahlburgers currently operates 29 locations in 19 states and Canada. Prior on May 22, 2018, Wahlburgers opened a location in the Mall of America in Bloomington, Minnesota, the first of 26 restaurants planned as part of a franchising deal with grocery chain Hy-Vee that will also bring Wahlburgers entrées and drinks to some Hy-Vee in-store restaurants.

Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring agent, usually lime juice, and feature the addition of fresh herbs and other greens in their preparation. Thai salads are not served as entrées but normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice (depending on the region this can be glutinous rice or non-glutinous rice) or the Thai rice noodle called khanom chin. Specialised khao tom kui (plain rice congee) restaurants also serve a wide variety of Thai salads of the yam type as side dishes.

Their correspondence was destroyed in a fire at the Château de Lunéville in 1719. On the death of Louis XIV in 1715, her brother, became the Regent of France for the five-year-old King Louis XV. In 1718, during a brief visit to the French court in Paris, her niece, the Dowager Duchess of Berry, gave a lavish reception in her honour at the Palais du Luxembourg, consisting of 132 hors-d'œuvres, 32 soups, 60 entrées, 130 hot entremets, 60 cold entremets, 72 plats ronds, 82 pigeons, 370 partridges and pheasants, and 126 sweetbreads. The dessert consisted of 100 baskets of fresh fruit, 94 baskets of dried fruit, 50 dishes of fruits glacés and 106 compotes. Upon leaving France, her husband was accorded the style of Royal Highness, usually reserved for members of foreign dynasties headed by a king.

Known for a thick French accent, a pointed beard and curled moustache, showy costumes that included a red fez, and frequent appearances to greet guests and dignitaries throughout the hotel, Hirtzler "exceeded even the Hollywood portrait of a master chef". His cooking style was French, and he specialized in offering his guests many choices: "A typical dinner menu would offer a choice of fourteen cheeses, twenty clam or oyster dishes, eleven soups, twenty-four relishes, seventeen kinds of fish, and fifty-eight entrées from hamburger to Bohemian ham." Breakfasts included 203 different preparations of eggs, such as "Eggs Moscow" stuffed with caviar. In addition to naming dishes after guests (such as "Eggs Sarah Bernhardt", with diced chicken), Hirtzler invented or renamed a number of dishes after himself including "Chicken Salad Victor", "Crab Cocktail Victor", "Victor Dressing", and the best known, "Celery Victor".

The table was set and the first remove placed on the table before the guests entered the dining room. The serving dishes might be removed after the first course of soup or fish, or not. They were always cleared after the entrées, before serving dessert,Flanders, 233-234 except for a period in the mid-18th century, when at grand meals the desserts were placed in the centre of the table from the start of the meal.Strong, 240 There was supposed, by the cookery books, to be a more or less fixed ratio of around four dishes per diner, all different. Unlike today, when doubling the number of diners from say 12 to 24 will normally mean doubling the quantity prepared of each type of food, service à la française doubled the number of different dishes of all types, to about 96.

Dried jujubes such as these were imported to Song China from South Asia and the Middle East. An official from Canton was invited to the home of an Arab merchant, and described the jujube as thus: "This fruit is the color of sugar, its skin and its pulp are sweet, and it gives the impression, when you eat it, of having first been cooked in the oven and then allowed to dry." From the Song period, works such as Dongjing Meng Hua Lu (Dreams of Splendor of the Eastern Capital) preserve lists of names for entrées and food dishes in customer menus for restaurants and taverns, as well as for feasts at banquets, festivals and carnivals, and modest dining. Many of the peculiar names for these dishes do not provide clues as to what types of food ingredients were used.

The number of dishes (or courses) served at a meal à la russe has changed over time; but an underlying pattern of service—beginning with soup, then moving through various entrées, then to the roast or game, and then to vegetables (including salads), sweets and coffee—persisted from the mid-19th century (when this type of service was introduced to France) until WWII, and continued in a much-reduced form into the 21st century. The order of dishes descends directly from the much older service à la française. In that style of service, all sorts of dishes were arranged on the table and guests served themselves and each other. As Jean-Louis Flandrin has shown, the order of consumption—known to the guests of the time but rarely evident from contemporary menus or descriptions of meals—was essentially the same as the order of presentation in service à la russe.

Its triple triplets of oysters, soup, and fish, the > relevé, entrées, and roast, a pause of rum punch to stimulate languishing > digestion, game with salad, sweets and ice, coffee to close, and a > bewildering series of wines, with an alcoholic appetizer to begin and end, > have, however, had their effect in making many feel that a formal dinner > must only follow this model from afar. So, with only the resources of a > simple household, they compass, with infinite labor, oysters, soup, and > fish, add some made dish to the meat, and put salad before and ice cream > after the pudding or sweets. > > But success here, with a moderate income, is as rare as success with the > long dinner at the complete table. Try to grasp the theory of the elaborate > edifice which custom and convention has piled up, and see if your own > resources cannot reproduce its purpose with better success.

A Bill of Fare for a dinner for 6 persons Francatelli provides "A Series of Bills of Fare for Every Month Throughout the Year", including dinners variously for 6, 8, 10, 12, 14 16, 18, 20, 24, 28 and 36 persons (though not all of these in every month). The bills of fare for dinners for 6 persons thus represent the simplest menus in the book. All the dinners are divided into a first and a second "Course", but each course was divided in turn into three or four servings, in most cases with a choice of two or more dishes. Thus there might be one or two soups, two fishes, two "removes" of meat, and two savoury "entrées" in the first "Course", with a second "Course" of one kind of game, followed by a choice of three "entremets" which included both savouries, generally vegetables, and desserts.

The entrée des Fleurs was "replaced with a version in which the plot and all the music except the divertissement was new", and a fourth entrée, Les Sauvages, was added, in which Rameau reused the famous air des Sauvages he had composed in 1725 on the occasion of the American Indian chiefs' visit and later included in the Nouvelles Suites de pièces de clavecin (1728). Now in something approaching a definitive form,"In the course of many revivals, however, the number and order of entrées was frequently altered" (Sadler). the opera enjoyed six performances in March and was then mounted again as of 27 December. Further revivals were held in 1743–1744, 1751 and 1761 for a combined total of 185 billings. The work was also performed in Lyon on 23 November 1741, at the theatre of the Jeu de Paume de la Raquette Royale, and again in 1749/1750, at the initiative of Rameau's brother-in-law, Jean- Philippe Mangot.

At the beginning of the 18th century the Paris Opéra public was growing dissatisfied with the traditional "operatic fare consisting of lyric tragedies cast invariably in the mould created by Lully and Quinault",Pitou, p. 223. and the innovative nature of the opéra-ballet, with its realistic locations and characters, and its comic plots, was seen as a viable alternative. The format of the new genre was exceedingly flexible: each entrée had its own independent intrigue and characters, and the various acts were loosely linked together by a tenuous thread (in Les festes vénitiennes, the Venice location). Campra and Danchet's opera proved incredibly popular from the beginning, and, through a trial and error approach, "it perpetuated itself to the point where new entrées were written to replace the acts that seemed to be losing their appeal". Between June and December 1710, Campra and Danchet experimented with a total of two prologues and eightAccording to Anthony there were seven of them, but in fact there were eight, as is analytically stated below.

One of these measures was the institution (9 September 1567) of a council to investigate and punish the events described above. This council was only later to become known as the "Council of Troubles," as for the moment it was presented as just an advisory council, next to the three collateral Habsburg councils (Council of State, Privy Council, and Council of Finances), and the High Court at Mechelen. The fact, however, that it superseded these preexisting councils for this express purpose, and that the new tribunal (as it turned out to be) ignored the judicial privileges enshrined in such constitutional documents as the Joyeuses entrées of the ancient Duchy of Brabant (which Philip had affirmed on his accession to the ducal throne in 1556), shocked the constitutional conscience of the Regent, and the Dutch politicians.Motley Initially, the council was composed of the Duke himself (as president), assisted by two high Netherlandish nobles, Charles de Berlaymont (the alleged author of the epithet Geuzen) and Philippe de Noircarmes (as vice-presidents).

The Rocher de Cancale, known for its oysters, was on rue Montorgueil near the markets of Les Halles, while Ledoyen was at the western edge of the city, on the Champs-Élysées. The menu of one restaurant, Véry, described by the German traveler August Kotzebue in 1804, gives an idea of the cuisine of the top restaurants; it began with a choice of nine kinds of soup, followed by seven kinds of pâté, or platters of oysters; then twenty-seven kinds of hors d'oeuvres, mostly cold, including sausages, marinated fish, or choucroute. The main course followed, a boiled meat with a choice of twenty sauces, or a choice of almost any possible variety of a beefsteak. After this was a choice of twenty-one entrées of poultry or wild birds, or twenty-one dishes of veal or mutton; then a choice of twenty-eight different fish dishes; then a choice of fourteen different roast birds; accompanied by a choice of different entremets, including asparagus, peas, truffles, mushrooms, crayfish or compotes.

After having > carefully analyzed it, you will see at once that the most complex dinner > simply aims to begin with something of easy digestion, slide by some > transition to the roast, and make sure that through salad, sweets and > coffee, the last half of your dinner shall interest the appetite as well as > satisfy hunger. You, have, therefore, soup, roast, dessert, which make up > the usual dinner of thoroughly civilized people, and below you will see how, > with but moderate resources, you may so vary this as to make a “little > dinner” complete and satisfying in itself; more, the most elaborate meal at > Delmonico’s cannot do. In Britain and the United States, fish is a distinct course; relevés are large, solid joints of meat or whole fowl, generally baked, braised, or boiled but not roasted; entrées are elaborate "made dishes" of, typically, fillets of beef or other butcher's meat (and sometimes fowl, but—apart from days of religious observance—not fish), served in fine sauces. Roasts are solid joints of meat (and sometimes fowl) other than feathered game, usually spit-roasted but often baked.