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1887, Estelle Woods Wilcox, Practical housekeeping: A careful compilation of tried and approved recipes (published in Dayton, Ohio, United States), page 457:
ENTREES AND ENTREMETS. Usually, outside of France, entrees are side or corner dishes. ... In conclusion I again remark, entrees can be made from almost anything, the difference being, they are highly cooked and seasoned. Remember nothing large is served as an entree. There are game entrees, meat entrees, fish entrees, fowl entrees, etc.
Much as it is the fashion to deride the nobility, by decrying their morality and denying their ability, even by those who have the entrée, and therefore may be supposed to know them the best, in point of fact, at the present day, there are amongst them an immense proportion of good and sensible people.
2008, Lyn Hamilton, The Chinese Alchemist, page 253:
Burton conveniently afforded him entree into the world of art and those who buy it.