entremet

thumb|right|Early entremets usually consisted of nothing more complicated than frumenty, a type of grain [[porridge, colored with saffron or egg yolk.]]

An entremet or entremets (; ; from Old French, literally meaning "between servings") 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 performances and entertainments presented between the courses. After the mid-17th century, the term referred to certain types of savory and sweet culinary preparations, and to the stage of the meal in “Classical Service” when they were served. Since the early 20th century, the term has more commonly referred only to the sweet preparations of the entremets stage of the meal.