SAVOURY

SAVOURY

1. INTRODUCTION
2. SAVOURIES
3. TYPES OF SAVOURY
4. SAVOURY DISHES
5. SERVICE OF SAVOURIES

1.INTRODUCTION

Savoury food has a salty or spicy flavour rather than a sweet one. The savoury course of a meal may have meat o r fish and vegetables. Savoury dishes can be served hot, warm, at room temperature or chilled. They can be spicy, mild flavoured or plain. A savoury as the term indicates is a savoury item served on varying shapes of toast; in tartlettes (round) and bar quettes (oval); in bouchées; flan rings or as an omelet or soufflé. On the lunch and dinner menu, the savoury is generally served as an alternative to a sweet, whilst in a banquet it may be a course on its own, coming between the entremets (sweet) and the dessert (fresh fruits and nuts). In a la carte menu, the savouries are listed in a section of their own.

2.SAVOURIES

The term savouries covers a range of items served either as:

Savoury course It is served as part of a traditional meal where the item is highly tangy and refreshes the

palate after the sweet and prior to the serious business of dinner drinks.

Cocktail savouries: these consist mainly of various canapés and are eaten:

• as appetizers served with drinks prior to meal.
• during a cocktail party.

Sandwiches these are sometimes categorized as savouries particulary hot-sandwiches.

Small items are eaten snacks in bars, coffee shops and cafés.

3.TYPES OF SAVOURY

There are eight main types savoury:

1. Savouries using a sauce – these are usually “salpicon”

based using béchamel, curry sauce, devil sauce.

2. Grilled items

3. Shallow fried items

4. Shallow poached items

5. Scrambled eggs

6. Short pastry items

7. Savoury soufflés

8. Puff pastry items.

4.SAVOURY DISHES

The following are the popular savoury dishes:

• Savouries on Toast

Welsh Rabbit

Rarebit, Welsh rarebit, or Welsh rabbit is traditionally a sauce made from a mixture of cheese and butter,

poured over toasted bread which has been buttered. In current popular use, cheese on toast is simply slices of cheese placed on toasted bread and melted by heat from above in a grill or salamander.

Buck Rabbit

A Welsh rarebit garnished with a poached egg.

Moelle on Toast

Chilled marrow is sliced and poached gently in a little white stock. Drained well and dressed on hot buttered toast. Seasoned and coated with beurre noisette, sprinkled with chopped parsley.

Haddock on toast

Poached haddock and flake mixed with cream sauce. Spreaded on toast and decorated to serve.

Anchovies on toast

Breads are toast and anchovy’s fillets are laid side by side. Finished with the heated oil from the anchovies. Decorated with sieved hard boiled yolk of egg and chopped parsley.

Sardines on toast

Sardines are split and backbone is removed. From head to tail is laid on the toast. Finished with the oil

from the sardines.

Roes on toast

Roes are shallow fried and dressed on toast. Sprinkled with lemon juice, coated with beurre noisette and served.

• Canapés

Generally canapés are small, decorative pieces of bread (toasted or un toasted) that are topped with a savory garnish such as anchovy, cheese or some type of spread.

Canapé Baron Garnished with slices of fried mushrooms, grilled bacon and poached bone marrow.

Canapé Ritchie Creamed Haddock, garnished with slices of hard boiled eggs.

Canapé Quo Vadis Grilled roes garnished with small mushroom heads

Canapé Nina Half small grilled tomato, garnished with mushroom head and a pickled walnut

Canapé Charlemagne Garnish with shrimps bound with a curry sauce

Angels on horseback Shucked oysters wrapped in bacon, though sometimes scallops are used in place of the oysters. This is then baked in the oven and quite often served on toast.

Devils on horseback Contains a pitted prune (dates are sometimes used) stuffed with mango chutney and wrapped in bacon. This is then baked in the oven and quite often served on toast, with watercress. Hot pepper sauce is often added.

• Croutes

These are shaped pieces of bread approximately ¼ inch thick shallow fried.

Croute Derby Spread with ham puree and garnished with a pickled walnut.

Croute Windsor Spread with ham puree and garnished with small grilled mushrooms

Croute Diane Partly cooked chicken livers (fried) wrapped in streaky bacon and grilled on a skewer

Scotch wookcock Scrambled egg garnished with a trellis of anchovy and studded with capers

• Tartlettes (Round) or Barquettes (Oval)

These are normally made from unsweetened shortcrust pastry.

Charles V Soft roes mixed with butter, covered with cheese soufflé mixture and baked in the oven.

Favorite Filled with cheese soufflé mixture and slices of truffle. Garnished with slices of crayfish tails or prawns.

Haddock Filled with diced haddock bound with a curry sauce, sprinkled with breadcrumbs and cooked Au

gratin.

• Bouchées

These are small puff pastry cases. A small edition of a vol-auvent. They have various fillings: shrimp, lobster, prawn and haddock.

Indieene Filled with curried shrimps and chutney

Omelettes Two / three egg omelets with various flavours such as mushroom, spinach, sardine, anchovy,

haddock, cheeses etc.

• Flan

These are made from unsweetened shortcrust pastry.

Quiche Lorraine Flan made from unsweetened shortcrust pastry and filled with rashers of streaky bacon and slices of cheese. Covered with a savoury egg custard mixture and baked in the oven.

• Soufflés

These are made in soufflé dishes. Various flavours such as mushroom, spinach, sardine, anchovy, haddock, cheeses etc. are used.

5.SERVICE OF SAVOURIES

• The following cover should be laid for savouries:

• Hot fish plate
• Side knife
• Sweet fork
• The accompaniments are to be set as follows:
• Cayenne pepper: placed on the side plate on table
• Cruet: to be replaced if previously removed when clearing the main course
• Pepper mill: placed on side plate on table · Worcester sauce: only to offered with a meat savoury.
• If a variety of hot and cold sweets are being ordered by a party of people then the cold items must be served first followed by the hot items. One must ensure that the fish plate is hot for the savoury. The correct cutlery and flatware is laid before serving and the necessary accompaniments are all on the table before service commences.