Garde Manger II:

Sandwiches and Hors dOeuvres

Section Objectives
Upon completing this section, you should be
able to:
Discuss the fundamentals of garde manger:
nnsandwiches and hors doeuvres

Sandwiches
A sandwich is often the first meal a person learns to
prepare
Sandwiches may be served hot or cold
Assembly can happen in advance, or la minute
Depends on the desired outcome

Sandwich Components
Bread
Firm, thick, not overwhelming or dry
Pullman loaves, peasant-style breads, and rolls
Flatbreads, wrappers, and tortillas
Spread
Moisture barrier
Flavored butter or mayonnaise base, spreadable
cheeses, tahini, jams, and condiments
Holds sandwich together

Sandwich Componentscomponents
Filling
Vegetable or protein
Garnish
Textural contrast, flavor enhancers

Types of Sandwiches
Hot (e.g., panini, melt)
Closed
Open
Cold (e.g., club, deli)
Closed
Open

Sandwich Presentation
Presentation is very important for sandwich service
Assembly of sandwiches should be conducted in
an efficient and thoughtful manner
Consider quality and presentation

Sandwich Mise en Place

Prepare all ingredients
Cook, mix, slice, or rinse ingredients
as necessary
Arrange and store ingredients
Preportion as appropriate
Keep within easy reach but properly refrigerated

Sandwich Mise en Placecontinued

Select and arrange equipment
Spatulas, scoops, knives, cutting boards,
heat griddles, fryers, and broilers

Cutting Sandwiches
Sandwiches can be cut in a variety of ways to
make the presentation attractive
Halves
Thirds
Quarters
Garnish is important to the look of the sandwich
Consider functional garnishes

Sandwich Sanitation
Sandwiches, whether hot or cold, present a dangerous
environment for the spread of foodborne illness
High protein, precooked food, mayonnaise, and
butter, along with a variety of hand contact, create
food safety challenges
Produce sandwiches under the most stringent
conditions

Hors dOeuvres
French word used to
describe small
portions of very
flavorful food items
served either before
the main meal, lunch,
or dinner, or as the
first course of a meal

Types of Hors dOeuvres

Canap: Small open-faced sandwich that may be topped
with a variety of savory food items
Barquettes and tartlets: Miniature pie shells made from a
short pie dough and filled with a variety of savory fillings
Choux puffs and carolines: Miniature puff and clairshaped choux paste shells filled with a variety of savory
pures and mousses

Canaps: Banquet-Style
Use a dense bread, such as pumpernickel or rye
(which allows elimination of toasting)
Use Pullman loaves, approximately 4" 4" 18"
These should be sliced lengthwise, no thicker than 1/4"
If bread is extremely fresh or coarsely textured, it is
difficult to get thin, even slices
For thin, even slices, slice bread when slightly frozen

Canaps: Banquet-Stylecontinued
Always trim crust from bread after slicing, not
before
The evenness of slices can be improved by
using a band saw to slice the loaves

Canaps: Banquet-Stylecontinued
Soften spread by whipping or by allowing to
warm to room temperature
Apply spread to Pullman slice with a mediumsize palette knife
Apply filling to Pullman slice
Select an item for the filling that can be
applied quickly and easily to the bread
It is best if it can be applied in a single step

Canaps: Banquet-Stylecontinued
Items that can be sliced in long sheets on a meat
slicer then laid on top of the Pullman loaf work
well; these include ham, turkey, cheese, or smoked
salmon
Fine-textured salads, such as tuna salad, salmon
salad, and chicken salad, (when the recipe is
adjusted to avoid seepage of moisture) can be
easily spread onto a Pullman slice

Canaps: Banquet-Stylecontinued
At this point, you essentially have a very large,
open-faced sandwich
Banquet-style canaps can beand are often
made up to this point, one to two days in
advance
If you are making the canaps in advance,
continue to the next step
The canap can be tightly wrapped and frozen,
and then defrosted and finished when needed

Canaps: Banquet-Stylecontinued
The Pullman-sized slices, spread and topped
with the filling, are coated with a thin layer of
aspic
Aspic helps to preserve their freshness and gives
them a glistening finish
Aspic can be applied with a brush or spray
bottle
Aspic should be delicate, not rubbery
It should be perfectly clear and have a good
flavor

Canaps: Banquet-Stylecontinued
The Pullman slice is now ready to be cut into
individual canaps
Squares, diamonds, and triangles can be cut
using straight-line cuts of a long French knife
This technique results in the least amount of
wasted product

Canaps: Banquet-Stylecontinued
Rounds and crescents can be cut using a
sharpened round cutter
This technique results in more waste
Special shapes, such as stars, hearts, spades,
and others, can be cut from the Pullman slice
These cuts have the lowest yield per
Pullman slice

Canaps: Banquet-Stylecontinued
Exactness of size and shape is critical for an
elegant presentation
Individual canaps should be lined up on a work
tray in neat rank and file order
Any misshapen or wrongly sized items can be
picked out easily

Canaps: Banquet-Stylecontinued
Garnish can be applied to the canap
The garnish should be one that can be
quickly made and easily applied
Chose a garnish that is suitable for
the filling

Canaps: la Carte-Style
Basic method is the same as banquet-style
Special techniques
Bases with special shapes are often used
They cost more to handle and have a lower
yield of usable product

Canaps: la Carte-Stylecontinued
A commonly produced item is the coronet, made from salami,
ham, smoked salmon, or similar food
These are attached to a base with a rosette of basic spread
or compound butter
The coronet is filled with an olive, sour cream, caviar, or
other suitable food
This preparation has great eye appeal, but takes more
production time
Garnishes are often more complex, such as a strip of
marinated red pepper tied in a tiny bow

Tartlets and Barquettes

Prepare an unsweetened, short pie dough
Roll out thin, 1/8" thick maximum
Allow rolled-out dough to rest
Freezing dough briefly will speed up resting
process
Cut rolled-out dough into small circles, squares, or
rectangles
These should be large enough to fully line interior
of the barquette or tartlet mold

Tartlets and Barquettescontinued

Loosely place square of dough into mold
It is not necessary to oil or lubricate mold
when using a short pie dough

Tartlets and Barquettescontinued

Place a second mold on top of first, sandwiching dough
between the two molds, apply gentle pressure to bring
them together
Trim excess dough from the edges of molds with a
paring knife
Place molds upside down on a sheet pan
A second sheet pan may be placed on top of the
molds to reduce tendency of dough to draw back
during baking

Tartlets and Barquettescontinued

Bake in a 375F (190C) oven,
until top mold falls off easily
It is acceptable for barquettes
and tartlet shells to be pale
and not golden brown
Be careful not to overbake
Overbaked shells shatter
easily

Tartlets and Barquettescontinued

If a custard is to be cooked in shells, dough should be
raw or just blanched when filled with custard
Shells can be made up to a week in advance
If barquette or tartlet is to be served cold, coat inside of
prepared shell with a spread or compound butter
This will help keep crust from getting soggy or
warped
Fill and garnish as you would for a canap

Choux Puffs and Carolines

Choux puffs
Use a straight #6 or #7
pastry tube
Pipe the paste into a
small ball, about 1-11/2"
in diameter
After baking, the
diameter of the choux
puffs should be no more
than 2"

Choux Puffs and Carolines

continued
Carolines
Use a straight #5 or #6 pastry tube
Pipe paste into lengths of no more than 2"
Bake as you would any item made from
choux paste
These shells should not be prepared more
than 3 to 4 days in advance

Choux Puffs and Carolines:

Preparing the Filling

Fillings suited for choux puffs and carolines

are pures or mousses of meat, fish,
or vegetables
The content of filling, including garnishes,
needs to be small enough to pass through a
pastry tube

Choux Puffs and Carolines:

Preparing the Fillingcontinued

Be careful not to overcook fish or meat for

pure
If overcooked, it will give a grainy-mouth feel
to filling
This cannot be masked by the addition of
velout or mayonnaise during processing

Choux Puffs and Carolinescontinued

Make a small hole in the bottom of the puff

with the tip of a small pastry tube and pipe in
the filling
In some cases, in order to fill the puff,
simply cut off the top of the puff
The cavity within the puff is then filled
with the desired filling
Fill puffs as close to service as possible;
they tend to become soggy when held

Choux Puffs and Carolinecontinued

Choux puffs are not usually garnished

They can, however, be garnished like a canap
Carolines, after filling, are often topped with
a suitable chaud-froid sauce in the style of the
chocolate on an clair