The Petit Larousse dictionary defines l'entrée as the dish served after the hors d'œuvre and before the meat. But this order implies that there's no fish served. So you can also have:
l'apéritif, le hors d'œuvre (hot or cold), l'entrée, le poisson (fish), la viande (meat), le fromage, le dessert, le café, le pousse-café (digestif).
So we French are not the only ones having this dinner/supper mess!