Soft Shell Crabs Olympia
Soft-shell crabs baked on toast with bacon, herb butter and breadcrumbs.
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Soft-Shell Crabs in Cream
Whole soft-shell crabs in a milk and cream sauce with sherry and nutmeg.
Sole Fillets with White Wine
Slant-cut sole fillets under cream-and-white-wine fish-liquor sauce.
Sole Fillets with White Wine
Thin breaded sole fillets fried and briefly simmered with dry white wine, butter and parsley, finished with a pinch of Parmesan and lemon wedges.
Soubise Omelette
Folded plain omelette baked briefly under onion-cream Soubise and Parmesan.
Souvenir Sautéed Chicken with Orange and Tomato
Sautéed chicken with orange rind, sweet red pepper, mushrooms and tomato sauce.
Spaghetti Paysanne
Hot buttered spaghetti with Parmesan and Swiss cheese.
Spaghetti alla rustica
Spaghetti in a strained fresh tomato sauce with gently cooked garlic, parsley and Parmesan. Serve immediately while the sauce is still juicy.
Spaghetti with Anchovies and Butter
Medium spaghetti dressed in a gently warmed anchovy, olive-oil, butter and light tomato sauce.
Spaghetti with Filippini Tomato Sauce
Spaghetti tossed with long-simmered tomato sauce, butter and grated cheese.
Spaghetti with Hake and Marsala Sauce
Spaghetti in a smooth sieved hake and tomato sauce, finished with butter, Marsala, nutmeg and Parmesan.
Spaghetti with Light Béchamel
Spaghetti first dressed with butter and Parmesan, then covered with a very light milk béchamel.
Spaghetti with Stuffed Cuttlefish Braising Sauce
Spaghetti dressed with the tomato juices from slowly braised bread-stuffed cuttlefish; the cuttlefish is served separately.
Spanish Baked Chicken in Tomato Crumbs
Boiled tender chicken oven-browned beneath seasoned tomato sauce and buttered breadcrumbs.
Spanish Baked Eggs with Cheese and Cream Sauce
Soft-poached eggs baked over crumbs and cheese beneath a cream sauce and browned top.
Spanish Baked Pike with Sour Cream Crust
Whole pike baked under butter and sour cream, then browned with breadcrumbs and cheese.
Spanish Baked Tongue with Wine and Mushrooms
Tender peeled beef tongue browned in the oven with yolk, wine, broth and mushrooms.
Spanish Broiled Veal Kidney with Lemon Butter
Thin slices of food-grade veal kidney held on skewers, broiled and finished with hot lemon butter and parsley.
Spanish Chicken with Sherry and Tomato
Browned spring chicken simmered with garlic, onion, sherry and tomato sauce over rice.
Spanish Fried Chicken with Peppers and Tomato
Tender precooked chicken browned with onion and green peppers, then dressed in tomato sauce.
Spanish Fried Fish in Tomato Sauce with Rice
Floured red fish slices fried golden and warmed in an onion-tomato gravy beside boiled rice.
Spanish Mackerel New Rochelle
Baked mackerel covered with egg-bound spinach and crumbs.
Spanish Mackerel with Brown Butter
Split Spanish mackerel pan-fried and finished with browned butter, vinegar and lemon.
Spanish Mackerel with Paprika
Boned split mackerel oven-baked with paprika, anchovy essence and lemon.