Spaghetti Polonaise
Plain drained spaghetti topped with golden buttered fresh bread crumbs.
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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 Anchovy-Stuffed Olive Toasts
Fried bread spread with anchovy and tomato paste, each topped by a stuffed olive and egg.
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 Fried Puffs with Caramel Sauce
Small fried egg-and-flour puffs made from boiled water and butter, served with pourable caramel.
Spanish Mackerel with Paprika
Boned split mackerel oven-baked with paprika, anchovy essence and lemon.
Spanish Parmesan-Crumb Fried New Potatoes
Tender small potatoes coated in egg, Parmesan, parsley and fine crumbs, then fried until crisp.
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.
Spanish Vanilla Milk and Egg Gelatin
A chilled molded vanilla milk custard lightened with pasteurized whipped egg white and served with cream.
Sparkling Sugar-Coated Currants
Fresh redcurrant clusters coated with a thin edible gum solution and fine sugar crystals.
Spezie Fini
A finely ground blend of Ceylon cinnamon, allspice, cloves, nutmeg and sweet almonds.