Note 2 — VOCABULARY OF TERMS,

Neither the roasts nor the removes come under the denomination of entrées; and the same remark applies equally to the entremets in the second course. Large standing dishes at the sides, such as raised pies, timbales, &c., served usually in grand repasts, are called flanks; but in an ordinary service all the intermediate dishes between the joints and roasts are distinguished by the name of entrées, or entremets.