- 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 pe**** gâteaux vole au vent is
mentioned in François Marin's 1739...
- מגרר גריר).
During the
Middle Ages
formal French meals were
served with
entremets between the
serving of plates.
These secondary dishes could be either...
- 16th-century amu****t was to
place live
birds in a pie, as a form of
entremet. An
Italian cookbook from 1549 (translated into
English in 1598) contained...
- the
French word for strawberries, fraises. It is a
classic among French entremet desserts.
According to the New York
Times the
required construction is...
-
traditionally it is
served at
parties that
celebrate weddings and baptisms.
Entremet "Marie
Antoine dit
Antonin Careme (1784 - 1833)". Le Monde.
Archived from...
-
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...
- 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...
-
Mirror glaze on an
entremet....
- 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...
