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 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 untoasted) that are topped with a savory garnish such asanchovy, 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 mushrroms

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.

Indiene Filled with curried shrimps and chutney

Omelettes Two / three egg omelettes 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.