Spanish Mackerel, Aux Fines Herbes
Spanish mackerel pan-fried in butter and finished with lemon and fresh herbs.
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Spanish Shredded Cod in Tomato Sauce
Parboiled shredded cod simmered thirty minutes in tomato-onion sauce and served on buttered toast.
Spanish Spiced Roast Veal with Lemon
A large veal roast basted with lemon pan juices, onion and warm spices.
Spiced Rabbit and Egg Puff Pie
Stewed rabbit with garlic, peppers, tomato, eggs and curry under a golden puff pastry crust.
Spiced Venison Roast with Sherry Pan Juices
Covered-roasted venison scented with clove, allspice, thyme and lemon, browned with sherry and served with celery and currant jelly.
Spinach Frittata
A frittata with coarsely chopped spinach, cooked in butter on both sides.
Spiny Lobster Cutlets
Ten small breadcrumb-coated cutlets made from chopped cooked spiny lobster and a firm béchamel mixture, fried until golden.
Spit-Roasted Beef Roll with Veal and Tongue Stuffing
A thin beef steak rolled around veal, chicken liver, prosciutto, cured tongue, bread, egg and Parmesan, then roasted on a spit.
Spit-Roasted Beef with Its Juices
A substantial bone-in beef loin roasted on a spit, finished with broth and served in juicy pink-centred slices.
Spit-Roasted Duck with Fatback
A whole domestic duck with thin cured fatback wrapped over the breast, spit-roasted and brushed with olive oil.
Spit-Roasted Eel with Bread and Sage
Skewers of peeled eel pieces, bread and sage roasted gently in their own fat, then browned and served with lemon.
Spit-Roasted Guinea Fowl
Guinea fowl larded at the breast, roasted first in a buttered wrapper and finished uncovered with olive oil.
Spit-Roasted Lamb with Milk and Butter
Lamb leg larded with seasoned cured fatback and gently spit-roasted with milk and butter basting.
Spit-Roasted Mutton Leg with Its Juices
A compact mutton leg roasted first over strong heat, then more gently, basted only with its own juices and defatted broth.
Spit-Roasted Pork Tenderloin and Kidney with Sage Toast
Pieces of pork tenderloin and kidney roasted on a spit between bread and sage, brushed with olive oil.
Spit-Roasted Rabbit Hindquarters
Rabbit hindquarters studded with cured fatback, basted with butter and salted near the end of roasting.
Spit-Roasted Small Birds with Sage and Bread
Small birds wrapped in thin cured fatback and roasted in a row with sage and thick slices of day-old bread.
Squab Pot Pie
Deep pastry-capped squab stew with tender bird pieces.
Squabs en Cocotte with Fresh Peas
Squabs braised in a covered cocotte with fresh peas, ham, browned onions and tomato gravy.
Starlings Braised in White Wine
Small game birds slowly braised with prosciutto, onion, sage and juniper in dry white wine.
Steak Rolls with Tomato and Egg
Thin beef steaks rolled around a savoury tomato, celery, egg and breadcrumb filling and gently braised.
Steamed Norwegian Fish Pudding with Herb Sauce
Minced cooked fish steamed with egg and cream in a mold, served with a light onion-parsley cooking-broth sauce.
Stewed Smoked Beef in Cream
Fine smoked-beef pieces in a hot pale cream sauce.
Striped Bass in Court-Bouillon
Whole striped bass first marinated with citrus and aromatics, then gently poached with wine and vegetables.