Wikipedia
An entremet or entremets (; ; from Old French, literally meaning "between servings") is in modern French cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Europe during the later part of the Middle Ages and the early modern period. An entremet marked the end of a serving of courses and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices to elaborate models of castles complete with wine fountains, musicians, and food modeled into allegorical scenes. By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also sotelty or soteltie) and did not include acted entertainment.
For modern pastry chefs, an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts.
Usage examples of "entremet".
As it was, he would have had to partake of thirty pair of such dishes as roast capons and partridges, civet of hare, meat and fish aspics, lark pasties and rissoles of beef marrow, black puddings and sausages, lampreys and savory rice, entremet of swan, peacock, bitterns, and heron “borne on high,” pasties of venison and small birds, fresh and salt-water fish with a gravy of shad “the color of peach blossom,” white leeks with plovers, duck with roast chitterlings, stuffed pigs, eels reversed, frizzled beans-finishing off with fruit wafers, pears, comfits, medlars, peeled nuts, and spiced wine.