A Strange Dictionary Entry

An “entrée” is an appetizer when it’s said in France,
In keeping with its origin apparent at a glance.
To speakers in America, it means a later course.
Just how did we diverge so much from such a clear-cut source?

Around the fin de siècle, we discovered French cuisine
Through diners in New York, whose meals consisted of fifteen
Distinct presented courses (were they small or would we burst?).
The “entrée” came before the roast, but still it wasn’t first.

And then the Great Depression, with some help from Prohibition,
Inspired a thinner beauty standard, yielding a transition
To smaller, simpler meals, but still the restaurants desired
To sound high-class; the “entrée” term persisted unretired.

Ironic’ly, our use of it is closer to its past
Than how it’s used in France today (try not to be aghast).
That said, the term reportedly is heading out the door
As people go for smaller plates like tapas ever more.