Sheila Lukins, Julee Rosso

Savory

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
A nonsweet food, often served as an hors d’oeuvre. In England, savories are often served after dessert to ready the palate for brandy and Cognac.