[Sca-cooks] Course/Remove

Terry Decker t.d.decker at worldnet.att.net
Thu Nov 15 21:58:02 PST 2007

Course derives from Latin via Old French.  In this context, the OED shows 
the earliest use of the word to be 1325, so it is highly probable that the 
word was used in a similar manner in French.  Another term which appears is 
"messe," essentially a group of dishes served together for two to four 

The three course dinner appears to have been made popular by Catherine di 
Medici after she became Regent, when she became the trend-setter rather than 
the patron of those apocryphal Italian cooks.


> So (since I'm being lazy and have too many other things to dig up at the
> moment), when was this style of serving adopted in France, and what did 
> the
> French call this particular object/action?
> toodles, margaret
> --On Thursday, November 15, 2007 5:15 PM -0500 Elise Fleming
> <alysk at ix.netcom.com> wrote:
>> " 'England's Newest Way in All Sorts of Cookery, Pastry, and All Pickles
>> that are Fit to be Used' (3rd edition, 1710) contains a diagram for a
>> two-course dinner.  To quote from The Appetite and the Eye, "...there is
>> even the recently adopted usage of the 'remove' (a dish to be succeeded 
>> by
>> another). "  (snippage)
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