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Showing posts from October, 2014

SAVOURY

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 …

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