Editing Dessert (section)

=====Early use of the term=====
The word ''dessert'' as a culinary term appears as early as 1393 in the ''[[Ménagier de Paris]]'', where "''desserte''" is included in three of the twenty-nine menus.{{efn| name = menu}}  The ''desserte'' comes near the end of the meal, but before the ''issue'' (departure) of hypocras and wafers, included in ten of the menus; and before the ''boute-hors'' (sendoff) of wines and spices, included in four of the menus.  The ''desserte'' was the last cooked course of the meal, but the ''boute-hors'' was the true final course of the meal.{{sfn|Brereton|Ferrier|1981| pp = 182–84}}

In the later printed book ''Petit traicté auquel verrez la maniere de faire cuisine'' (c. 1536), more widely known from the edition titled ''Livre fort excellent de cuisine'' (1542),{{sfn|Tomasik|2016|pp=239-244}} the menus at the end of the book present the meal in four stages : the ''entree de table'' (entrance to the table), ''potaiges'' (foods boiled or simmered "in pots"), ''services de rost'' (meat or fowl "roasted" in dry heat), and ''issue de table'' (departure from the table). The ''issue de table'' includes fruit, nuts, pastries, jellies, cheese, and cream.  The menus do not mention "dessert".{{sfn|Albala|Tomasik|2014|pp=210–27,238–48}}{{Sfn|Flandrin|2007|pp=69–70}}