| For those influenced by European culture, the main | | | | followed by desserts (secundae). |
| course, (known sometimes as the entrée in | | | | The Romans introduced this dining method into Gaul |
| North America [but not elsewhere]) is typically the | | | | (now France) and by the Middle Ages it had become |
| most important course of the day's most important | | | | standard practice in French cuisine to divide formal |
| meal. | | | | meals into different and successive courses. As |
| In a European-style formal meal the main course is | | | | French cooking methods pervaded the courts of |
| the primary or featured dish on the menu of a | | | | Europe this formal eating system became the |
| multi-course formal meal. Typically the main course is | | | | epitome of dining and forms the basis for our formal |
| the most complex and substantive dish on the menu | | | | dining systems even today. If should be noted, |
| and typically features meat or game with vegetable | | | | however, that the entrée (literally entrance) |
| and starch accompaniments. | | | | was the starter or appetizer in formal French dining |
| In formal dining the preceding courses act as a way | | | | and this is the sense in which this word is used |
| of preparing for and leading up to the main course | | | | everywhere but North America even today. |
| which is considered to be the gastronomic apex of | | | | Below is a classic Roman Primae Mensae recipe for: |
| the meal. The succeeding courses are intended to | | | | Pork Chops with Sauce |
| calm the stomach an the senses after the main | | | | Ingredients |
| event. | | | | 750g pork chops |
| In restaurant dining the main course is typically | | | | 100ml white wine |
| preceded by a light appetizer a soup or a salad and | | | | 4 tbsp liquamen (fish sauce, use Thai fish sauce) |
| followed by a dessert or a cheese course. However, | | | | 4 tbsp water or broth |
| a structured formal meal can contain many more | | | | 4 tbsp cider vinegar |
| courses than this. An example might be a fruit course | | | | 4 tbsp olive oil |
| followed by a soup then a salad, a fish course, the | | | | Method: |
| main course, a sorbet then the dessert then a | | | | Heat a frying pan, add a little oil and cook the pork |
| cheese course and finally coffee. | | | | chops until they are nearly done. Set the chops aside |
| Extended dining was probably developed by the | | | | and clean the pan. |
| Etruscans and from there the practice travelled to | | | | Add the remainder of the ingredients to the cleaned |
| Greece. However, it was the Romans who began | | | | pan and place the chops in the liquid. Bring this to the |
| splitting this extended dining experience into separate | | | | boil and continue cooking the chops, turning them |
| courses and it was they who first introduced the | | | | occasionally, until they are done. Place the chops on a |
| main course (the Primae Mensae in Latin) which was | | | | the plate and cover with the sauce. |
| preceded by several starter recipes (gustatio) and | | | | Serve with steamed leeks and fried squash. |