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

The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called petits gâteaux vole au vent is mentioned in François Marin's 1739...

16th-century amusement was to place live birds in a pie, as a form of entremet. An Italian cookbook from 1549 (translated into English in 1598) contained...

מגרר גריר). 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...

ultimate showstopper challenge, the bakers were tasked to make one large entremet, having a minimum of five elements, one of which must be a sponge, and...

traditionally it is served at parties that celebrate weddings and baptisms. Entremet "Marie Antoine dit Antonin Careme (1784 - 1833)". Le Monde. Archived from...

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...

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...

Mirror glaze on an entremet....