entremets

alternative entremes · alternative entermes · alternative entermets

1. countableuncountableA side dish (often of vegetables), or a small dish of savories served between courses.
2. countableuncountableA dessert.

   Elaborate entremets are composed with three, and even four, differently coloured and flavoured ices. […] This delicious entremets is a combination of four ices.

   1884, Arthur Robert Kenney-Herbert, Sweet Dishes: A Little Treatise on Confectionery and Entremets Sucrés

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   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.

   1879 December 5, George Augustus [Henry] Sala, “Fashion and Food in New York”, in America Revisited, volume I, London: Vizetelly & Co., published 1882, →OCLC; 3rd edition, →OCLC, page 90