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Entrée Recipes

Find our Entrée Recipes

The term “entrée” as a culinary name appeared first in print at around 1536. The modern meaning of “entrée”, in France, on a restaurant menu, is the small course that precedes the main course in a three-course meal

Entrée

Souffle au fromage  –  Rillettes  –  Steak tartare  –  Pan bagnat  –  Tapenade  –  Croque Monsieur  –  Salade Nicoise  –  Gougeres  –  Quiche  –  Oeufs

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