The name would indicate that entree dishes were designed to serve the course before the main course.
However they are also called "serving dishes" which is probably more indicative of their purpose: to hold and serve the vegetables accompanying the meat, or to hold the hot accompaniments for a breakfast. In order to keep the contents of the dish warm, many entree dishes had an inlet and double skinned base so that hot water could be added to the lower section of the dish. Another feature of theses dishes is the detachable top handle, allowing the dish itself to be heated in the oven or on the stove, with the unheated handle added after the hot dish was removed from the heat.
They became popular in the late 18th century, and were often made in pairs or fours. When owned by an important family, the family's armourials were often more...
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