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PronunciationEdit

  • Hyphenation: en‧tre‧mets

NounEdit

entremets (uncountable)

  1. A side dish (often of vegetables), or a small dish of savories served between courses.
  2. A dessert.
    • 1879 December 5, George Augustus [Henry] Sala, “Fashion and Food in New York”, in America Revisited: From the Bay of New York to the Gulf of Mexico, and from Lake Michigan to the Pacific. [...] Illustrated with Nearly 400 Engravings. In Two Volumes, volume I, London: Vizetelly & Co., 42, Catherine Street, Strand, published 1882, OCLC 715045365; 3nd edition, London: Vizetelly & Co., 42, Catherine Street, Strand, 1883, OCLC 2606268, page 90:
      I dined at Delmonico's hard by the Fifth-avenue Hotel, a few nights ago; and among the dainties which that consummate caterer favoured us with, was an entremet called an "Alaska." The "Alaska" is a baked ice. A beau mentir qui vient de loin; but this is no traveller's tale. The nucleus or core of the entremet is an ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander; so that its surface is covered with a light brown crust.

FrenchEdit

ItalianEdit

NounEdit

entremets m (invariable)

  1. entremets