Releve
Releve is the French word for "Appetizers" similar to entree , however there is a difference between the two (2) wherein Releves are more voluminous, are usually braised, poeled, poached or roasted, while the entrees , consisting of smaller pieces, are chiefly sauted, poached, or grilled.
Releve, in the menus of old fashioned dinners a la Francaise is said to be generally twice, if not thrice as numerous as the entree.
Releve is also the French for water ice.
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