entremets

(ŏn'trə-mā', -mĕ')
n., pl., -mets (-māz', -mē').
A side dish, such as a relish or dessert, served in addition to the principal course.

[Middle English entremetes, from Old French entremes, entremets : entre, between (from Latin inter; see inter-) + mes, mets, dish; see mess.]

French; originally a dish served between courses, now the dessert course. The first recipe for entremets (a boar's head) is attributed to Chiquart Amicco, chef to the Duke of Savoy, in 1420.

[AHN-truh-may] French for "between dishes," the word entremets on a menu refers to desserts. At one time, this word was used to describe small side dishes served between principal courses or with the main course.

IN BRIEF: Noun- Dishes (as vegetables or savories) served in addition to the main course of a meal.

Tutor's tip: This word was used in the 2006 Scripps National Spelling Bee finals.