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These are small savoury items which traditionally finished a Victorian or Edwardian dinner. They are useful if you have any wine to finish, but have rather fallen out of favour - they are worth reviving. See 'Angels on Horseback'; 'Canapé Diane'; 'Champignons sous Cloche'; 'Devils on Horseback'; 'Ivanhoe'; 'Oxford Savoury'; 'Scotch Woodcock'; 'Smoked Mussel Savouries'; 'Welsh Rabbit'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.