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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.]
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]
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|Noun||1.||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"
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