Strawberry Sorbet
Seedless ripe strawberry sorbet sharpened with orange and lemon juice.
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Strawberry and Orange Mini Cakes
Round mini cakes containing strawberry dice, orange flesh and almonds. Milk hydrates the rolled oats during a short rest, and the fruit-filled mixture is baked through in muffin wells.
Strawberry and Sultana Pistachio Mini Cakes
Strawberry dice, sultanas and chopped pistachios fill round mini cakes. Baking powder is mixed into the flour and the small portions bake until the centres are set, then cool before serving.
Strichetti alla Bolognese
Small double-loop egg pasta with Parmesan and nutmeg, cooked in broth.
String Bean Noisettes
String Bean Noisettes
String Beans and Peas Panachés
Mixed canned green beans and peas with browned buttered crumbs.
String Beans with Fresh Corn
Tender string beans and corn kernels tossed together in butter with parsley.
String Beans Étuvés
Quart of fresh string beans braised in measured No701 broth.
Striped Bass in Court-Bouillon
Whole striped bass first marinated with citrus and aromatics, then gently poached with wine and vegetables.
Striped Bass, Caper Sauce
Two whole bass under pale caper sauce.
Stuffed Beef Roll Braised in Tomato
A beef roll filled with finely chopped cooked veal and chicken liver, bread, Parmesan and small cured-meat dice, gently braised in butter and tomato.
Stuffed Eggs with Fines Herbes
Stuffed Eggs with Fines Herbes
Stuffed Olives
Twelve large Spanish olives filled with finely minced sweet pepper and served cold.
Stuffed Peaches
Peach halves filled with almond, biscuit and candied citrus, baked in white wine until their filling forms a lightly cracked crust.
Stuffed Pork Loin in Caul Fat
Pork loin cut into attached slices, filled between the layers with finely minced veal, ham, mortadella, marrow and Parmesan, then wrapped in caul fat and slowly cooked.
Stuffed Sardines with Anchovy and Oregano
Large sardines filled with a fine bread, salted anchovy, egg-yolk, garlic and oregano mixture, reclosed, breaded and fried.
Stuffed Veal Breast with Prosciutto and Mortadella
Veal breast folded around finely minced veal, Parmesan and egg with alternating strips of prosciutto and mortadella, braised and sliced with its reduced juices.
Sturgeon Fricandeau
A thick piece of sturgeon larded with seasoned pork fatback, browned in butter and oil, then gently braised and finished with lemon juice.
Succotash
Succotash
Sugo di Carne
A deeply browned, strained beef cooking juice with cured pork and aromatic vegetables, slowly reduced for sauces and pasta dishes.
Sultana Sponge Cake
A tall sponge cake with sultanas and candied citrus, scented with lemon zest and rum.
Surprise Rice-Custard Pie
A mound of firm rice-flour custard under a golden sweet shortcrust lid, served hot.
Swedish Baked Trout with Cream Sauce
Whole trout roasted with parsley, butter, a little water and vinegar, served with warm cream sauce.
Swedish Chicken Stewed in Cream Sauce
Browned spring chicken gently stewed in a full two cups of cream sauce with rice and parsley.