Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

It is suggested that the inclusion of a savoury in the menu goes against all the rules of gastronomy and that they have no right to be included in a classical menu. Despite this the following recipes for savouries are given, these being chosen from amongst the most acceptable from a gastronomic point of view and those most commonly used. There is a relationship between Hors-d’oeuvre and savouries and many of the hot Hors-d’oeuvre given in that chapter can be served as savouries by merely heightening the seasoning. Amongst those worth noting are the various tartlets and Barquettes, Frivolités, Eclairs Karoly and Allumettes aux Anchois etc. The only difference between the hot Hors-d’oeuvre and savouries is that the latter should be more highly seasoned, particularly with Cayenne.