SAVOURIES
The term savouries covers a range of items served either as:
a) cocktail savouries
these consist mainly of various canapés and are eaten:
- as appetisers served with drinks prior to a meal - during a cocktail party
b) savoury course 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 after dinner drinks
c) small items that are eaten as snacks in bars, coffee shops, cafés etc.
d) sandwiches are sometimes categorised as savouries particularly hot-sandwiches.
MAIN TYPES:
1. Using a Sauce - these are usually salpicon based using Béchamel, Curry sauce, Devil sauce
a salpicon is dmall dice of meat or vehgetables bound in a 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
Basic preparation for savouries on toast:
1. Assemble ingredients
2.
i. Either Prepare salpicon
a. Cooked Items
Melt butter in sauteuse
add the cooked item/s and heat gently but thoroughly
add the sauce and blend to a stiff mixture
correct consistency , seasoning & temperature
OR
b. Raw items
Melt butter
Add raw items & shallow fry lightly to stiffen flesh
add the recipe sauce
simmer
Correct consistency, seasoning & temperature
OR
ii. Grill, fry, poach, scramble items
3. Prepare toast - spread with butter then remove crusts and cut into four nest rectangles, squares or circles.
(or base for cocktail savoury)
4. Season with salt, pepper & cayenne
can be decorated with parsley sprig & radishes
Basic Preparatory method Savoury egg custard:
• Assemble ingredients
• Line tartlets/barquette on flan ring with pastry
• Bake blind to set pastry
• Heat milk (optional)
• Break eggs into bowl
• add seasoning & beat eggs
• Whisk the hot milk through the eggs
• Strain the mixture into the pastry base 3/4 fill
• Cook in low - moderate oven
• Bake until brown & set
Basic Preparatory method Savoury soufflé:
• Assemble ingredients
• Accurately measure/weigh ingredients
• Separate whites from yolks & place into a clean scalded whisking bowl.
• Butter soufflé case
• Make a thick béchamel add an egg yolk to thicken
• Add ingredients
• Transfer to mixing bowl & beat in egg yolks
• Whisk the egg white to stiff peaks & carefully fold into mixture
• (Dust case with parmesan or browned bread crumbs(optional))
• Place into case (clean top 2mm)
• Place on baking tray & bake 20 minutes 200-220C
Savouries
To test your knowledge fill in *
Using Béchamel:
Other ingredient (100g) Garnish
Croûte Derby cooked chopped ham *
Croûte Yorkaise cooked chopped ham *
Croûte Windsor * grilled Mushroom
Welsh rarebit reduction of beer,
Worcester sauce & English
mustard added to mornay
sauce bound with egg yolk
spread on toast & glazed
Buck rarebit *
Using sauce Diable
Devil sauce (Diable) is *
Devilled Kidneys - sliced raw lambs kidneys
on toast
Devilled chicken - diced cooked chicken
on toast
Canapé Méphisto raw herring roes
Using Curry sauce
Croûte radjah chopped ham *
Croûte Indienne * mango chutney
Croûte Charlemagne * *
Grilled Items
Angels on horseback *
Devils on horse back *
Canapé Diane Chicken livers in 1/2 bacon rasher
3 per savoury
Croûte Baron streaky bacon rashers & *
Mushrooms 2 per savoury
Canapé Fédora * stoned olives
Other ingredient (100g) Garnish
Canapé Yarmouth Kippers (200g)
Canapé Nina * *
Anchovies on toast Anchovy fillets
Mushrooms on toast Mushrooms (200g)
Sardines/Sprats on toast Sardines / Sprats
Shallow fried items
Canapé Quo - Vardis Mushrooms & soft roes
Laitances sur Croûte *
Shallow poached items
Canapé hollandaise flaked smoked haddock *
Canapé Ivanhoe * *
Canapé Richie * *
Scrambles eggs
Scotch woodcock Scrambled eggs *
Short Pastry items
Cheese & egg flan Cheese 50g
Cheese & ham Cheese 50g Ham 40g
Quiche lorraine *
* *
* *
Savoury Soufflé
Parmesan soufflé parmesan cheese
Spinach soufflé blanched chopped spinach
Endive soufflé blanched chopped curly endive