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in Wine and Cream 198

Saltfish and Akee 108–9

Salt-grilled Sea Bream 363–4

Samak tarator 355

Sambal Goreng Cumi-cumi 403–4

Samphire:

Colchester Clams with 82–4

Sauce 34–5

Sand-eel 480–1

Sand-lance 480–1

Santiago de Compostela 345

Santos-Dumont, Alberto 60

Sarde a beccafico 329–31

Sardine/s 327–34

canned 332–4

preparing 329

Stargazy Pie 331–2

au Vin Blanc 226

Warblers 329–31

Sargasso Sea 124, 125

Sashimi 364–7

cuts for 365–6, 367

filleting for 365

Sauces and Dressings: Aillade38

Ailloli 37–8

Allemande Sauce 21–2

Américaine Sauce 28–9

Anchoiade 53–5

Anchovy, Garlic and Caper Sauce 49

Anchovy Sauce 49

Andalouse Sauce 22

Anise Sauce 18

Aurore Sauce 18

Avocado Sauce 38

Béarnaise Sauce 27–8

Béchamel Sauce 17–18

Bercy Sauce 29–30

Beurre Blanc 30–1

Caviare Sauce 27

Bresse Bleu Sauce 351

Chive Butter Sauce for Salmon 322

Chivry Sauce 19

Choron Sauce 28–9

Cider Sauce 23–4

Cold Sauces 36–46

Coral Sauce 339

Cream Sauces 20, 24–6

Crème Normande Sauce 25

Créole Sauce 31–2

Curry Mayonnaise 39

Curry Sauce 20

Egg and Butter Sauces 26–8

Eliza Acton’s Rich Melted Butter 17

French Dressing 45–6

for Gravadlax 311

Gastronome Mayonnaise 32–3

Gooseberry Sauce 32–3

Green Mayonnaise 39

Hollandaise Sauce 26–7

Horseradish Sauce with Fresh Walnuts 41–2

Hot Sauces 17–36

Italian Tomato Sauce 33–4

Jellied Mayonnaise 39–40

Light Mayonnaise 40

for Lobster 212–13

Lobster Sauce 438–40

Maltese Mayonnaise 40

Maltese Sauce 27

Marinara Sauce 33–4

Mayonnaise 36–41

Melon and Prawn Vinaigrette 286

Mornay Sauce 20, 22

Mousseline Sauce 27

Mushroom Sauce 20

Mustard and Dill Mayonnaise 40

Mustard Sauce 20, 22

Nantua Sauce 465

Normande Sauce 22–3

Orange, with John Dory 205–6

Oyster, for Poultry 263–4

Oyster Sauce, with Codling 93–5

Paprika Mayonnaise 40

Parsley Sauce 20

Pernod Remoulade 40

Poulette Sauce 23

Prawn Sauce 281–2

Ravigote Sauce 41

Romesco Sauce 34

Rougaille 351

Rouille 42

Saffron Sauce 42–3

for Salmon 307

Salmoriglio 411

Samphire Sauce 34–5

Sea-urchin Sauce 482–3

Shrimp 282

Skordalia 43

Sorrel Sauce 35–6

Soubise Sauce 20

Tahina Cream Salads 43–4

Tarator Sauce 44–5

Tartare Sauce 41

Tomato Sauce 36

Trianon Sauce 27

Velouté de Poisson 21

Verte de Chausey Sauce 25–6

Vinaigrette 45–6

Vin Blanc Sauce 24

Walnut and Tahina 247–8

Watercress, with Jellied Eel Mousse 137–8

Saulieu, Côte d’Or restaurant 273, 322

Saumon à la tombée de cresson et au beurre de ciboulette 322–3

Saury 467

Sawyer, Charlotte 321

Scallops 335–49

choosing 337

preparing 337–8

shells, cleaning 336

à l’américaine 214–15

Ceviche 348–9

Coquilles Saint-Jacques à la provençale 339–40

Coquilles Saint-Jacques flambées ‘Gordon’ 340–1

Curried 341

en Brochette 343–4

Grilled 342–3

Mornay 82

Mousseline 448–50

au Naturel 338

Newburg 344–5

in Oatmeal, Scarista 347–8

Santiago 345–6

in Sashimi 364–7

in Seafood Filling 513–14

Seviche 348–9

in Shellfish Platter 508–10

Stewed, Hannah Glasse’s 341–2

with White Wine and Jerusalem Artichokes 346–7

Scampi 218–19

Scandinavia, Whitefish caviare 418

Scarista House, Harris 347–8

Scarista Scallops in Oatmeal 347–8

Schafer, Edward H. 523

Schmidt, Johannes 123–4

Scorpionfish in Bouillabaisse 519, 520

Scotch Woodcock 58

Scotland, wind-dried fish 495

Scots Kitchen (McNeill) 58, 154, 495

Scott, Sir Walter 153, 171, 179

Scottish Regional Recipes (Brown) 495–6

Scottish Salmon 300

Sea Bass 350–5

Anisette 352

in Pastry Case 353–4

with Pernod Remoulade 40–1

with Tarator Sauce 355

Vendangeuse 352–3

Sea Bream 356–67

filleting 365

preparation 357–8

Antillaise 360–1

Baked 358

Baked in Salt 367

Fillets with Cream and Mushroom Sauce 383

Mousseline 448–50

Pebble-roasted 361–3

with Pernod Remoulade 40–1

Salt-grilled 363–4

in Sashimi 364–7

Sea Ear 455

Sea