The word "entrée" as a culinary term first appears in print around 1536, in the "Petit traicté auquel verrez la maniere de faire cuisine", in a collection of menus at the end of the book. There, the first stage of each meal is called the "entree de table" (entrance to the table); the second stage consists of "potaiges" (foods boiled or simmered "in pots"); the third consists of one or more "services de rost" (meat or fowl "roasted" in dry heat); and the last is the "issue de table" (departure from the table). These four stages of the meal appear consistently in this order in all the books that derive from the "Petit traicté".