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Opened includes an entry for 'Savoury Tosted or Melted Cheese', a dish of melted well-flavoured cheese and butter, optionally with the addition of asparagus, bacon, onions or anchovies, and scorched at the top with a hot fire-shovel, served with toasts or crusts of white bread. [2]
Savoury (dish), a small savoury dish, traditionally served towards the end of a formal meal in some European cuisine; Savory (ice cream), a brand of ice cream from Nestlé; Savoury pattie, a battered and deep fried disc of mashed potato, seasoned with sage; Savoury pie, pies with savoury ingredients, as opposed to sweet pies
Aspic with chicken and eggs. Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients.These often include pieces of meat, seafood, vegetable, or eggs.
Túrós csusza (Hungarian: [ˈtuːroːʃt͡ʃusɒ] ⓘ) is a traditional Hungarian savoury curd cheese noodle dish made with small home-made noodles or pasta. [1]Traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water.
A savoury soufflé-like dish based on cornmeal rather than wheat flour, served as a side dish. Steak and kidney pudding: Meat and gravy, in a suet pastry crust. Sweet potato and coconut pudding: Kenya Made with sweet potatoes and coconut milk. Tavuk göğsü: Turkey Made with chicken and milk. Tiết canh: Vietnam A traditional dish of blood ...
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. [1] [2] Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. [3]
The dish, cooked slowly in a low oven, gradually absorbing the cooking liquid, has a crisp top layer of sliced potatoes, with a softer mixture of onion and potato beneath. It is usual to season it with some or all of garlic, herbs (particularly rosemary or sage), salt and pepper, and to top the dish with dabs of butter before cooking, but there ...