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Bibliotheca Gastronomica

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Simple French Cooking for English Homes

Simple French Food

Six Cents Bonnes Recettes de Cuisine Bourgeoise

Skate

with black butter

with cheese sauce

with rhubarb roulade

stewed in cider with mussels

Skillet

Skimmer

Smelts, fried

to precede cassoulet de Toulouse

Snail butter

Snails

with aïoli

Lovell, M. S., his list of names and old recipes for

as prepared in La Maison Rustique des Dames

stuffed

tinned, with parsley and garlic butter

utensils for serving

varieties of

Snipe, roast

Soft roes in baked potatoes

Soissons, haricot beans of

Solandré Pierre-Jacques, Six Cents Bonnes Recettes de Cuisine Bourgeoise

Sole:

Bercy

dieppoise

filets de, deauvillaise

fillets of, with cream and onion sauce

grilled

en matelote à la normande

meunière

à la normande

plain baked

sur le plat

sauce hollandaise with

with shallots and white wine

stewed in cider with mussels

with vermouth

with white butter sauce

wine in cooking of

Solferino, potage

Sorbetières

Sorrel

creamed; with hake or shad

with fricandeau of veal

and haricot bean soup

and lentil soup

in nouvelle cuisine

omelette

and potato soup

purée; with eggs

sauce; with shad

watercress used as alternative for in soups and sauces

Soubise, sauce of

eggs

Soufflé; soufflés

appareil à

apricot

cheese

chocolate

courgette; miniature

dishes for

au fromage

glacé au jambon

lemon or orange peel to flavour

omelettes

timing of

timbale à

vanilla

whites of eggs for, beating and folding in of

Soup recipes; See also Potages, Soupes

fines herbes for sprinkling on

fish

garbure

gratinée

iced

onion

pumpkin, cream of

summer

tourin

tremper la soupe

tureen

Soupe—au lard

aux moules

à l’oignon

au pistou

aux pois chiches

de poisson de Marseille

Soupière

Sous-noix

Spaghetti, tomato sauce to go with

Spanish garlic

influence on cooking of Languedoc

Spatchcocked pigeon

Spatule

Spelt (German wheat)

Spetz, Georges, L’Alsace Gourmande

Spiced salt

Spinach

with butter

with cream sauce

with fresh cream

purée of; with deep fried eggs; with hock of ham

Squab

Squid

Stais, John

Star aniseed

Steaks—beetroot to go with

courgettes to go with

double fillet with Béarnaise sauce

with egg, butter and herb sauce

fillet, with butter and herbs; with parsley butter

fried, tomato sauce to go with

minute

mushrooms to go with

pommes de terre dauphine to go with

rib, grilled; with parsley butter; with shallots and marrow

sauce moutarde aux œufs to go with

sauce nivernaise to go with

tournedos with white wine

upper fillet, roast

Steel, knife-sharpening

Stew-pot

Stock; for sauces

for soup; from gammon

Stock-pot

Stove

Strasbourg

description of meal eaten in

Strawberry—cream

with crémets

with fromage à la crème

preserves, of Bar-le-Duc

wild, cream; with fromagc de Fontainebleau; stuffing for melon

Sucking pig, See Pig

Sucre, See Sugar

Sudden View, The

Suer, faire

Suet

Sugar—candy

cassonnade

caster

caster, dredger, or sprinkler for

confectioners’

crystals

granulated

icing

loaf

pan for boiling

unrefined

vanilla

Summer pudding, variety of, with mulberries

Summer soups

Suppions

Suzanne, Alfred, 100 Manières d’Accommoder et de Manger les Œufs

Sweet—basil

butter

dishes

peppers; salad of

Sweetbreads—lamb

veal; with cream and mushrooms; with sorrel

Sweet-sour—carp in the Jewish fashion

cherries

red cabbage

Swiss chard, See Chard

Table, La

Table et l’Amour, La

Table au Pays de Brillat-Savarin, La

Table cookers, use of

Tablespoon

Tablier de sapeur

Tadousse-L’sseau

Tamis de crin

Tammy cloth

Tante Marie, La Véritable Cuisine de Famille

Tapénade

Tapéno

Tarascon

Tarn, truffles of

Tarragon

with chicken

mustard

true French as opposed to Russian

vinegar

Tartare sauce, with breast of lamb

with tablier de sapeur

with grilled pigs’ trotters

Tartelettes à la provençale

Tartes; tarts-cheese

cream and bacon

cream cheese

cream cheese and bacon

onion and cream

open apple

open fruit, à l’alsacienne

open fruit, with yeast pastry

pastry