Petits fours salés—which are not covered in this book—are savory tidbits generally served with aperitifs or cocktails, often on passed trays at receptions, cocktail parties, or luncheons. They may also be referred to as amuses-bouches or amuses-gueules and, in many fine dining establishments, are presented to diners, with the chef’s compliments, at the beginning of a meal. In the classic repertoire, these delicate enticements are usually made of a pastry base (matchsticks, straws, miniature turnovers, croissants, barquettes, bouchées, quiches, and pizzas being some) and filled with savory items, such as anchovy paste, flavored butters, shellfish, foie gras, mousses, cheeses, and smoked fish.
