Show Summary Details

Quick Reference

A dressed savoury dish, served hot or cold, complete in its dish with the sauce. The term is used both for the main part of a meal (especially in France and the USA) and also to describe courses intermediate between hors d'œuvre and main course.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.