Roman Veal Wafer Fritters
Firm Marsala-cooked veal filling enclosed between edible wafer squares, coated in egg and breadcrumbs and fried.
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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.
Rose Petal Preserve
Fragrant edible pink rose petals worked with lemon and cooked in syrup.
Rosewater Butter Cake with Whipped Egg Whites
A rich butter cake lightened with folded egg whites and a restrained rosewater fragrance.
Rosewater Popovers
Golden baked popovers scented faintly with rosewater, risen around a tender set centre that may be partly hollow.
Rum-Moistened Amaretti Fritters
Small amaretti lightly moistened with rum, dipped in a rested egg-white batter and fried, with a little icing sugar.
Russian Beef Pot Roast with Claret and Mushrooms
Slow-braised round beef with six small onions, carrot, mushroom and red-wine gravy over mashed potato.
Russian Beet, Ham and Cream Soup
A beef-broth soup with fried diced vegetables, boiled beet, ham, fennel and a little hot cream.
Russian Minced Beef and Suet Roll
A baked minced-beef roll with onion, garlic, parsley and nutmeg, served beside mashed potatoes.
Russian Onion-Stuffed Beef Tongue
Incised beef tongue filled with onion-herb breadcrumbs, simmered, peeled and clove-studded, served with beets and olives.
Russian Pancake Rolls with Anchovy and Caviar
Thin warm pancakes rolled around anchovy, butter and caviar with shallot, lemon and cayenne.
Russian Pressed Assorted Sandwiches
Four kinds of thin buttered bread sandwiches with caviar, ham, cottage cheese or cooked chicken, pressed and cut cold.
Russian Trout and White Fish Pastry Roll
Thin savoury pastry wrapped around cooked trout, white fish and rice, served with a separate white-wine sauce.
Russian Veal and Smoked Salmon Salad
Chopped cold roast veal and smoked salmon with pickles, apple, egg, beans and a mayonnaise dressing.
Russian White Fish in Spiced Egg-Yolk Sauce
Pieces of white fish simmered in a browned onion-flour sauce, then covered with a hot parsley egg-yolk liaison.
Rustic Cornmeal Cake with Raisins and Rosemary
A firm cornmeal mixture made with boiling water, enriched with raisins and baked in lard with fresh rosemary on top.
Sage-Scented Fried Dough Lozenges
Soft dough with finely chopped sage, egg, oil and white wine, rolled thin, cut into lozenges and fried.
Sailors’ Smoked-Salmon Omelette
An eight-egg folded omelette with small pieces of smoked salmon, anchovy essence and parsley.
Salad Romaine
Two heads of romaine dressed at service with four tablespoons of No. 863 curry-mustard vinaigrette.
Salad, Tyrolienne
Salad, Tyrolienne
Salame Inglese Checkerboard Sponge Roll
A rolled sponge enclosing strips coloured with clear rosolio, alchermes and chocolate, held together with fruit preserve to reveal a multicoloured checkerboard when sliced.
Salisbury Steak
Six browned oval Salisbury patties arranged as a crown.
Salmon Noodle Soup with Cucumber
Salmon and cucumber simmer with carrot, onion and sake. Cooked noodles and sesame oil are added before a brief rest.
Salmon and Aubergine Noodle Soup
Aubergine and salmon simmer in an onion and sake broth. Cooked noodles are warmed through, with lime wedges served alongside.