entremets

[ ahn-truh-mey; French ahn-truh-me ]

/ ˈɑn trəˌmeɪ; French ɑ̃ trəˈmɛ /

a dish or dishes served at dinner between the principal courses or with the roast or other main course; side dish.

the sweet dishes or dessert course served after a cheese course.

Origin of entremets

1425–75; late Middle English < Middle French; Old French entremes. See inter-, mess

The latter ornaments were what they called their "intermeats" (entremets).

Cassell's History of England, Vol. I (of 9) |Anonymous
Directly after the fish came the entremets, or French dishes.

The Ladies' Guide to True Politeness and Perfect Manners |Eliza Leslie
The landlord himself brought a menu, which Mother Beckett accepted indifferently up to the entremets "omelette au rhum."

Everyman's Land |C. N. Williamson and A. M. Williamson
Now, with the air of a conjurer, the waiter just showed them an entremets which he hastened to serve.

The Paliser case |Edgar Saltus

Our young man gave the portable oven a kick and sent the entremets into the garden for the pigeons to eat.

Brother Jacques (Novels of Paul de Kock, Volume XVII) |Charles Paul de Kock

entremets

/ (French ɑ̃trəmɛ) /

a dessert

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