Small Fluted Brioches
Small rich egg-and-butter brioches, individually risen in fluted moulds and baked with a golden glaze.
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Small Marzipan Pastry Pies
Small closed sweet-shortcrust pies filled with almond marzipan and candied orange, baked in individual fluted moulds and dusted with icing sugar.
Small Onions for Cotechino
Small onions browned in butter and glazed with defatted cotechino cooking broth, a little vinegar and sugar.
Small Rice and Candied-Peel Cakes
Individual rice cakes enriched with butter, eggs and rum, with tiny candied-peel pieces, baked in breadcrumb-lined moulds and served warm.
Small Semolina and Pine-Nut Cakes
Tender individual semolina cakes with finely ground pine nuts and lemon, baked in buttered breadcrumb-lined moulds and finished with icing sugar.
Smelts Sauté aux Fines Herbes
Twelve flour-dusted smelts fried in butter and dressed with herbs, lemon and browned butter.
Smooth Calf and Chicken Liver Pudding in Aspic
A fine calf-and-chicken-liver pudding with Marsala, bread and Parmesan, set in a water bath and enclosed in clear amber meat jelly.
Smooth Hare Pudding in Clear Aspic
A finely sieved hare and milk-sauce pudding set with egg yolks and Parmesan, chilled and enclosed in a continuous clear amber jelly.
Smooth Mashed Potatoes
Floury potatoes passed through a sieve while hot, then worked with butter and milk until smooth.
Smoothhound Braised with Wine and Tomato
Large smoothhound pieces browned with garlic, parsley and a little onion, then simmered with wine and tomato.
Smoothhound Steaks in Tomato Sauce
Thin breaded smoothhound steaks, fried and briefly turned in a light tomato-parsley sauce, finished with a little Parmesan.
Snow Eggs with Vanilla Custard
Soft poached egg-white ovals piled on a platter and covered with cold vanilla custard.
Soft Cocoa and Egg-Yolk Puddings
Four small spoonable cocoa-and-yolk desserts gently baked in supported paper moulds without forming a crust.
Soft Cornmeal and Raisin Buns
Small spindle-shaped cornmeal buns raised with fresh yeast, studded with raisins and lightly marked with a diamond pattern.
Soft Polenta Gnocchi with Tomato and Cheese
Rough spoon-shaped pieces of thick cooked cornmeal, layered hot with tomato sauce, butter and cheese.
Soft Quince Preserve
A pourable, spreadable quince preserve made with the skins and cooking liquid.
Soft Ricotta Patties in Tomato Sauce
Twelve soft ricotta and Parmesan patties lightly floured, browned in butter and finished with tomato 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.
Sorrel Purée
Smooth dark-green sorrel purée.
Sorrel and Lettuce Soup
Tender strips of sorrel and lettuce in a lightly egg-enriched broth, with fried bread cubes and Parmesan on the side.
Soubrics of Spinach
Soubrics of Spinach
Sour Cherry Jelly
A clear cold sour-cherry jelly with cinnamon and rum.
Sour Cherry Sorbet
Deep red sour cherry sorbet with whole syruped cherries and cinnamon.
Spaghetti Paysanne
Hot buttered spaghetti with Parmesan and Swiss cheese.