entremets

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en·tre·mets

 (ŏn′trə-mā′, -mĕ′)
n. pl. en·tre·mets (-māz′, -mē′)
A side dish, such as a relish or dessert, served in addition to the principal course.

[Middle English entremetes, from Old French entremes, entremets : entre, between (from Latin inter; see inter-) + mes, mets, dish; see mess.]

entremets

(French ɑ̃trəmɛ)
n, pl -mets (French -mɛ)
1. (Cookery) a dessert
2. (Cookery) Also called: entremesse a light dish, formerly served at formal dinners between the main course and the dessert
[C18: from French, from Old French entremes, from entre- between, inter- + mes dish, mess]

en•tre•mets

(ˌɑn trəˈmeɪ, ˌɑ̃-)

n., pl. -mets (-ˈmeɪz)
(used with a sing. or pl. v.)
a dish served between the main courses of a formal dinner or as a side dish.
[1425–75; late Middle English < Middle French; Old French entremes]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.entremets - a dish that is served with, but is subordinate to, a main course
dish - a particular item of prepared food; "she prepared a special dish for dinner"
meal, repast - the food served and eaten at one time
mushy peas - marrowfat peas that have been soaked overnight and then boiled; served with fish and chips
raita - an Indian side dish of yogurt and chopped cucumbers and spices
References in periodicals archive ?
125-32) Out of the prese he went full esily To make stable his hevie countinaunce, And wote ye well he sighid wondirly For his sorowes and wofull remembrance, Then in hymself he made his ordinance, And forthwithall came to bryng in the messe, But for to judge his moste wofull penance God wote it was a pitous entremesse.