2298—Remarks upon Savouries

I have already expressed my opinion in regard to Savouries. I consider their use opposed to gastronomical principles, and that they have no raison d’être on a good menu. But, not wishing to seem didactic, I shall give, hereafter, a few savoury recipes, selected from among those which are gastronomically the best, and which custom has sanctified.

I resolved to make these recipes appear after the Vegetables and before the Ices, because I deem that Dessert alone is admissible after the Entremets and Ices.

There is much in common between Hors-d’œuvres and Savouries. Many of the former, the recipes for which I have given, may appear as Savouries, once their seasoning has been intensified. Among the latter class may be quoted the various Tartlets (No. 387, Tartlets and Barquettes, &c.); the No. 314, Barquettes (No. 314, Barquettes); Frivolities (No. 350, Frivolities); Éclairs à la Karoly (No. 344, Karoly Éclairs); Allumettes aux Anchois (No. 300, Anchovy Allumettes); City Toasts (No. 320, City Toast), &c.