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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© 1989 H. L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1989). Savouries and Sandwiches. In: The New Catering Repertoire. Palgrave, London. https://doi.org/10.1007/978-1-349-20391-8_16
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DOI: https://doi.org/10.1007/978-1-349-20391-8_16
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-43484-0
Online ISBN: 978-1-349-20391-8
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