Mets servi entre le rôt et le dessert. Culinairement parlant, l’entremets a deux sens, il désigne tous les légumes en général, et toutes les préparations de douceurs sucrées, charlottes, crêpes, crèmes renversées, soufflés…
[AHN-truh-may
]
French for « between dishes, » the word entremets on a menu refers to desserts. At one time, this word was used to describe small side dishes served between principal courses or with the main course.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
