Early entremets usually consisted of nothing more complicated than frumenty, a type of grain porridge, colored with saffron or egg yolk.
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An entremet or entremets (/ˈɑːntrəmeɪ/; French:[ɑ̃tʁəmɛ]; from Old French, literally meaning "between servings") in Medieval French cuisine referred to dishes served between the courses of the meal, often illusion foods and edible scenic displays. The term additionally referred to performances and entertainments presented between the courses. After the mid-17th century, the term referred to certain types of savory and sweet culinary preparations, and to the stage of the meal in “Classical Service” when they were served. Since the early 20th century, the term has more commonly referred only to the sweet preparations of the entremets stage of the meal.
In the Late Middle Ages and the early modern period, an entremet marked the end of a course of the meal and could be a culinary preparation like frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, or elaborate models of castles complete with wine fountains, musicians, and food modeled into allegorical scenes. By the end of the Middle Ages, entremets had also evolved into dinner entertainment in the form of inedible ornaments or acted performances, often full of the symbolism of power and regality. In English, such displays were more commonly known as a subtlety (also sotelty or soteltie); they did not typically include acted entertainment, but did include culinary jokes like live blackbirds flying out of a pie, a scene immortalized in the folk song "Sing a Song of Sixpence".
An entremet or entremets (/ˈɑːntrəmeɪ/; French: [ɑ̃tʁəmɛ]; from Old French, literally meaning "between servings") in Medieval French cuisine referred...
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...
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...
In the showstopper, the bakers had 4 hours to make an entremet display, consisting of 24 entremets in two different flavours. For the signature challenge...
the canapé. During the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either...
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...
meat or fish, including vegetable dishes and egg dishes. Originally the entremets preparer. Potager (soup cook) in larger kitchens, reports to the entremétier...
actuelle coprésidente de la maison Dalloyau. L'histoire veut que cet entremets ait été baptisé en hommage aux entrechats d'une danseuse étoile et de...
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...
contestants create exceptional desserts. Kirsten took a risk by producing an entremet during the challenge, despite Amaury saying that he would not do that in...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
minutes. The showstopper challenge was for the bakers to make a bûche entremet in 4 hours. Fans on social media criticised the thirteenth series, including...
Among other things, it contains the first detailed description of an entremet. There are four extant manuscripts of Le Viandier. The oldest, found in...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
Concerto for Orchestra. Entr'acte Divertimento Interlude (disambiguation) Entremet Entremés The New Harvard Dictionary of Music, ed. Don Randel. Cambridge...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation Related concepts À la carte Banquet Buffet...
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