entremets

Etymology
Borrowed from. Replaced earlier, from.

Noun

 * 1) A side dish (often of vegetables), or a small dish of savories served between courses.
 * 2) A dessert.
 * 3) * 1879 December 5, George Augustus [Henry] Sala, “Fashion and Food in New York”, in America Revisited, volume I, London: Vizetelly & Co., published 1882, ; 3rd edition, , page 90:
 * 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.

Etymology
, see +.

Etymology
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