- 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...
-
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...
- 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...
-
Among other things, it
contains the
first detailed description of an
entremet.
There are four
extant m****cripts 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...
- 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...
