The entrée dish is shallow rectangular (sometimes oval or octagonal) container employed in
early English usage to serve at the dinner the first cooked course.
The bottom is flat or stands on four low feet. The entrée dish has a low-domed flat-top cover
with a detachable ring handle. Removing the handle/finial the cover can be inverted and used as a
In some cases they had at each end a handle by which to carry the dish.
In the books that date back to the 18th century these pieces were called "steak stew dish",
"curry-dish", "double dish" and "hash-dish" while in Victorian times
they were called "corner dish" or "side-table dish".
In modern times these dishes are used to serve vegetables.
The vegetable dish is usually of circular form, often with three compartments obtained by a
detachable interior divider.
A rectangular variant has a single fixed divider and only two compartments.
These dishes have a high-domed cover with a central lifting handle and, sometimes, a detachable horizontal
Often the side handle is made to unscrew, down which hot water can be poured into the jacket
which surrounds the dish to maintain warm the food.
Entrée dishes usually rested in a warmer which was heated by a red-hot iron in earlier types and by a
spirit lamp on later models.
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