Definition of Entremets

1. Noun. A dish that is served with, but is subordinate to, a main course.

Exact synonyms: Side Dish, Side Order
Generic synonyms: Dish
Group relationships: Meal, Repast
Specialized synonyms: Mushy Peas, Raita



Definition of Entremets

1. n. sing. & pl. A side dish; a dainty or relishing dish usually eaten after the joints or principal dish; also, a sweetmeat, served with a dinner.

Definition of Entremets

1. Noun. A side dish (often of vegetables), or a small dish of savories served between courses ¹

2. Noun. A dessert ¹

¹ Source: wiktionary.com

Definition of Entremets

1. [n]

Entremets Pictures

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Lexicographical Neighbors of Entremets

entreatingly
entreative
entreatment
entreatments
entreats
entreaty
entrechat
entrechats
entrecote
entrecotes
entrecôte
entred
entree
entrees
entremes
entremets (current term)
entremots
entrench
entrenched
entrencher
entrenchers
entrenches
entrenching
entrenching tool
entrenchment
entrenchments
entrepot
entrepots
entreprenerd
entreprenerds

Literary usage of Entremets

Below you will find example usage of this term as found in modern and/or classical literature:

1. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"(entremets.) Mix with six ounces of very fine bread-crumbs four of beef suet ... (entremets.) Roll out very thin and evenly some fine puff-paste into a long ..."

2. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"... HOT AND COLD SWEET entremets I HOT entremets SAVARIN PUT 1 Ib. of sifted flour in a basin; Make a hole in the middle, and put in ^ oz. of German yeast, ..."

3. The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches by Charles Elmé Francatelli (1880)
"... to a pyramidal form, a single egg crowning the whole: four hard-boiled yolks of eggs must then be rubbed through a wire sieve, over the entremets, ..."

4. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"... mayonnaise, &c., by making them smaller may be served as savoury entremets, in a corner dish. THE BOAR S HEAD Has in all times ornamented the tables and ..."

5. The Thorough Good Cook: A Series of Chats on the Culinary Art, and Nine by George Augustus Sala (1896)
"entremets. 1. Rabbits and Onions. As this dish is of the English school, it will not require many observations; but I shall recommend that old rabbits be ..."

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