On festive occasions and among the upper classes, whitedishes were often rendered more festive by various colouring agents: the reddish-golden yellow of saffron; green with various herbs; or sandalwood for russet. In 14th-century France, parti-colouring, the use of two bright contrasting colours on the same plate, was especially popular and was described by (also known as ), one of the primary authors of the later editions of . The brightly coloured whitedishes were one of the most common of the early entremets, edibles that were intended to entertain and delight through a gaudy appearance, as much as through flavour.