<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">entrée dishes</topic></authority><related type="other"><topic>chafing dishes</topic></related><related type="broader"><topic>serving dishes</topic></related><variant type="other"><topic>dishes, entrée</topic></variant><variant type="other"><topic>entree dishes</topic></variant><variant type="other"><topic>entrée dish</topic></variant> <note xml:lang="en"><![CDATA[ Dishes, often covered, that are designed and used to serve the main course at table. Entrée dishes are usually fine silver dishes, intended for formal use, and often date to the 17th-19th centuries. They may have a means of keeping the food warm, such as having a space for hot water or a candle. For more modern dishes used for keeping food warm at table or at a buffet, use "chafing dishes." ]]></note></mads>