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Savouries and Sandwiches

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Abstract

These are normally served as the last course of a formal meal, usually coming after the sweet at dinner. Many of them are also useful as part of a hot hors-d’œuvre selection. In some countries the savoury is served before the sweet. The portion size is fairly small and savouries must be neat which means they could dry out if prepared too far in advance; they must be served very hot.,

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© H. L. Cracknell and G. Nobis 1989

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