[Sca-cooks] Where does the "remove" error come from?

[Kingstaste]

The Escoffier Cook Book, Chapter XV Relevés and Entrées, pg. 359

"The difference between Relevés and Entrées needs only to be examined very
superficially in order for it to be seen how entirely the classification
depends on a question of bulk.  Indeed, with very few exceptions, the same
food products - meat, fish, poultry, and game - may be used with perfect
propriety in the preparation of either Relevés or Entrées.  And if the mode
of preparation and the nature of the garnishing ingredients are sometimes
dissimilar, it is owing to that difference in bulk referred to above, on
account of which the Relevés, being more voluminous, are usually braised,
poëled, poached, or roasted; while the Entrées, consisting of smaller
pieces, are chiefly sautéd, poached, or grilled.  
	In the menus of old-fashioned dinners à la Française, the line of
demarcation between Relevés and Entrées was far more clearly defined, the
latter being generally twice, if not three times, as numerous as the former.
The first service of a dinner for twenty people, for instance, comprised
eight or twelve Entrées and four soups, all of which were set on the
dining-table before the admission of the diners.  As soon as the soups were
served, the Relevés, to the number of four, two of which consisted of fish,
took the place of the soups on the table; they relieved the soups, hence
their name, which now, of course, is quite meaningless."