Refrigerated Porcini in Oil
Small vinegar-cooked porcini covered with oil for brief refrigerated use.
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Rice Creole
Oven-baked rice with onion, green pepper, tomatoes and white broth.
Rice Croquettes with Chicken Giblets
Firm Parmesan rice mixed with small pieces of cooked chicken giblets, chilled, shaped into cylinders, crumbed and fried.
Ricotta Fritters with Lemon and Brandy
Small lightly sweetened ricotta fritters, rested before frying and dusted with sugar while hot.
Roast Green Corn
Six corn ears boiled in water and milk, then buttered and oven-roasted.
Roasted Jerusalem Artichokes with Parsley and Chives
Jerusalem artichokes browned in lard, oven-roasted and finished with butter, parsley and chives.
Romagna-Style Spinach with Raisins
Whole spinach leaves gently cooked with olive oil, garlic, parsley, a little sugar and seedless raisins.
Roman-Style Broccoli with White Wine
Leafy dark-flowered broccoli boiled, drained and sautéed in lard with sweet white wine, with a direct pan-cooked variation.
Rye Mush
Slow-cooked rye-flour mush with cream and sugar separately.
Saratoga Potato Chips
Wafer-thin potato crisps fried until golden and lightly salted.
Sautéed Cucumbers Lyonnaise
Peeled cucumber slices sautéed with browned onion, vinegar and parsley.
Sautéed Sweet Corn
Well-drained sweet corn tossed six minutes in butter with salt and white pepper.
Sautéed Sweet Potatoes
Butter-browned sweet potatoes shaped in the pan and sprinkled with parsley.
Savory Pain Perdu
Thin slices of stale French bread dipped in a savory egg, milk and cream mixture and fried in butter.
Scotch Baked Potatoes in Milk and Cheese
Thin raw potato slices baked under milk, beaten egg and a grated cheese top.
Scotch Cream Ring Muffins
Rich cream-and-egg batter lightened with beaten whites and baked in individual muffin rings.
Scotch Fried-Potato Stew in Onion Milk Sauce
Small fried potato dice warmed in a pale butter-onion and milk sauce with parsley.
Scotch Scones
Six thick square oven-baked scones.
Scrambled Eggs with Parsley
Soft scrambled eggs with freshly chopped parsley.
Simple Rice Croquettes
Firm milk-cooked rice with butter, Parmesan and one egg, chilled, shaped into cylinders, coated in egg and breadcrumbs and fried.
Small Onions for Cotechino
Small onions browned in butter and glazed with defatted cotechino cooking broth, a little vinegar and sugar.
Smooth Mashed Potatoes
Floury potatoes passed through a sieve while hot, then worked with butter and milk until smooth.
Sorrel Purée
Smooth dark-green sorrel purée.
Soubrics of Spinach
Small pan-fried spinach and Parmesan cakes served with warm cream sauce.