Savouries in theit widest sense fill this book – one-bite morsels for a cocktail party, highly-flavoured savouries to round off a formal dinner menu, impressive moulds, galantines and flans for a cold buffet, sandwiches of all kinds and cheeses in variety. Appetisers and hors d’oeuvre have a chapter to themselves and include both modern and traditional suggestions. The snacks range from the really light to the substantial and offer something for every possible occasion. An extensive Supplement deals with picnic food and packed meals.