- An
entremet or
entremets (/ˈɒntrəmeɪ/; French: [ɑ̃tʁəmɛ]; from Old French,
literally meaning "between servings") in
Medieval French cuisine referred to...
-
baked fruits, were
served in the
entremets course, not in the
dessert course. By the 20th century, though,
sweet entremets had come to be
included among...
- [citation needed]
During the
Middle Ages
formal French meals were
served with
entremets between the
serving of plates.
These secondary dishes could be either...
-
refer to the
stage of the meal
after the
potage and
before the roast,
entremets, and dessert. The term "entrée" also came to
refer to the
dishes served...
- the meal and the entrée
became the
second stage,
followed by the roast,
entremets, and dessert.
While cookbooks and
dictionaries of the 17th and 18th centuries...
- meat or fish,
including vegetable dishes and egg dishes.
Originally the
entremets preparer.
Potager (soup cook) in
larger kitchens,
reports to the entremétier...
- po****r in
service à la russe. By the late 19th century,
vegetable entremets (
entremets de legumes) had
largely ceased to be a
separate course. They often...
-
often considered to be a sort of
entremets, but they were
usually mentioned separately from the
other entremets.
Entremets were the last
dishes served from...
- the canapé.
During the
Middle Ages
formal French meals were
served with
entremets between the
serving of plates.
These secondary dishes could be either...
- The
pastry is
sometimes credited to Marie-Antoine Carême. However, an
entremet called pe**** gâteaux vole au vent is
mentioned in François Marin's 1739...
