…The term took on its current meaning when the table was cleared away before the final course of a meal. Sweet treats after cheese (entremets) include cakes made with flour dough, frozen desserts such as ice cream and sorbet, chocolate sweets, and petit fours (small bites), as well as bavarois, soufflés, blancmange, jellies, puddings, crepes, and fruit compotes, which are considered to be sweets made by chefs in restaurants (entremets de cuisine), and are chosen according to the balance with the previous dish and each person's taste. [Shizuo Tsuji]. … *Some of the terminology that refers to "Entremet de Cuisine" is listed below. Source | Heibonsha World Encyclopedia 2nd Edition | Information |
…食事の最後のコースに入る前に,いったんテーブルの上のものが片づけられたところから現在の意味に転じた。チーズのあとの甘み〈アントルメentremets〉としては,小麦粉の生地を用いたケーキ類,アイスクリームやシャーベットなどの氷菓,チョコレート菓子やプティ・フール(一口菓子)などのほか,レストランでは料理人が作る菓子〈アントルメ・ド・キュイジーヌentremets de cuisine〉とされているババロア,スフレ,ブラマンジェ,ゼリー,プディング,クレープ,果物のコンポートなどが前の料理とのバランスと各人の好みで選ばれる。【辻 静雄】。… ※「アントルメ・ド・キュイジーヌ」について言及している用語解説の一部を掲載しています。 出典|株式会社平凡社世界大百科事典 第2版について | 情報 |
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