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Entremet
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An entremet or entremets in Medieval French cuisine referred to dishes served between the courses of the meal, often illusion foods and edible scenic displays. The term additionally referred to perfor
Early entremets usually consisted of nothing more complicated than frumenty, a type of grain porridge, colored with saffron or egg yolk.
Early entremets usually consisted of nothing more complicated than frumenty, a type of grain porridge, colored with saffron or egg yolk.
The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century.
The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century.
A serving of boar's head, a popular form of entremet. The image of the boar caught with an apple in its mouth was possibly among the first dishes to a
A serving of boar's head, a popular form of entremet. The image of the boar caught with an apple in its mouth was possibly among the first dishes to attempt an imitation of a live animal.
Floris Claesz. van Dyck 001
Floris Claesz. van Dyck 001