An entremet or entremets (/ˈɑːntrəmeɪ/; French: [ɑ̃tʁəmɛ]; from Old French, literally meaning "between servings") in Medieval French cuisine referred...

מגרר גריר). 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...

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...

meat or fish, including vegetable dishes and egg dishes. Originally the entremets preparer. Potager (soup cook) in larger kitchens, reports to the entremétier...

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...

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...

de La Reynière's, Néo-physiologie du gout), it is included in lists of entremets—elaborate dishes, both savory and sweet, that were served between courses...

Tome VI (deuxième partie): Depuis l'Antiquité jusqu'à nos jours - Les entremets sucrés et les desserts (in French). Editions Edilivre. ISBN 978-2-414-30942-9...