the 18th century. At this point, the two terms had completely lost their literal meanings. "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. Modern French cuisine In France, the modern meaning of "entrée" on a restaurant menu is the small course that precedes the main course in a three-course meal, i.e., the course which in British usage is often called the "starter" and in American usage the "appetizer". Thus a typical modern French three-course meal in a restaurant consists of "entrée" (first course or starter (UK); appetizer (U.S.)), followed by the "plat" or "plat principal" (the main course), and then dessert or cheese. This sequence is commonly found in prix fixe menus. Notes, References, and Sources Notes References Sources See also Full course dinner Food presentation External links The Language of Food: Entrée Food and drink terminology Courses (food) is:Forréttur