Spiced English Tea Cakes
Thin, round butter and sugar tea cakes scented with cinnamon and mace, baked until lightly golden.
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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 Crescioni with Sapa and Raisins
Thin fried half-moon pastries filled with spinach cooked with garlic and parsley, sweetened with grape-must syrup and raisins.
Spinach Frittata
A frittata with coarsely chopped spinach, cooked in butter on both sides.
Spinach Martha
Chopped cooked spinach with vinegar-browned bread cubes, hard-boiled eggs, butter and cream.
Spinach Ring with Veal and Mushrooms
A smooth spinach ring with eggs, Parmesan, cinnamon and raisins, gently cooked in a water bath and filled with a delicate veal and mushroom stew.
Spinach Side Dish Four Ways
Finely chopped cooked spinach finished in butter, with separate onion, Parmesan and tomato variations.
Spinach and Okra Soup with Cashews
Okra, cashews and onion simmer with turmeric and coriander. Spinach is stirred in near the end of cooking.
Spinach and Pea Rice Salad with Lettuce
Chilled brown rice, fresh green peas and tomato are arranged over spinach and lettuce with a coconut milk and chilli dressing.
Spinach and Rice Filo Bites
Rice and chickpeas are combined with wilted spinach, turmeric and ginger, then folded with finely diced radish and cucumber. Serve on golden baked filo.
Spinach and Rice Pita Bites
Wilted spinach is folded with cooked rice, couscous, feta, ricotta, parsley and paprika. Serve small spoonfuls on crisp pita triangles.
Spinach and Rice Soup with Tomato
Rice and tomato simmer with onion and tomato purée. Spinach, sesame oil and parsley are added at the end.
Spinach à l'Anglaise
Spinach washed in three waters, boiled and finished in lightly browned butter with salt, pepper and sugar.
Spinach-Tinted Frittata Ribbons
Paper-thin green egg crêpes cut into fine ribbons, briefly sautéed in butter and Parmesan as a side dish.
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.