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Sea Trout 302

Seafood Filling 513–14

Seafood of South-East Asia (Davidson) 285, 478

Sea-urchins 481–2

Sauce 482–3

Sedgmoor Eel Stew 138

Sedgmoor, Som. 138

Severn eel fishery 125

Seviche 348–9

of Sole with Scallops 386

Sevruga caviare 524, 525

Sewin 302–3

Shad 483–6

boning 483–4

Alose à l’oseille 484

Alose farcie à l’angevine 485

Baked Stuffed 485–6

with Beurre Blanc 30–1

Roe 484, 527

Sorrel Sauce for 35–6

Shark 368–72

preparation 370

Barbecued 370–1

Sauces for 370

Shellfish:

and Cod Chowder 515–16

with Green Mayonnaise 39

Platter 508–10

Quiche 314

Stock 11–12

Shetland, wind-dried fish 495

Shiells, Jack 473

Shipdham, Norfolk 83

Shrimp/s 278–9

cooking methods 279–80

shelling 280

and Artichoke Salad 282–3

Avocado Baked with 283

Butter 280

in Catalan Fish Stew 502–3

Potted 288

Sauce 282, 438–40

in Shellfish Platter 508–10

in Sole Walewska 381–2

Soup 116

and Tomato Bisque 288–9

in Winter Artichoke Salad 291–2

Sill 310–12

Sillocks 496

Silver Hake 161–8

Silver Whiting in Sashimi 364–7

Silverside 490

Skarl’s, smokers 324

Skate 486–9

court bouillon for 8–9

Battered 487

Beurre Noir 487–8

à la crème 488

Fried 487

Mayonnaise 488–9

Skinning and filleting fish 4

Skordalia 43

Monkfish Fritters with 232–3

Smelt/s 498–90

Escabèche 490

Smith, Drew 391

Smoked Cod’s Roe: with Blini 528

in Botargo 530

in Taramasalata 530–1

Smoked Haddock, court bouillon for 9

Smoked Herring and Egg Sauce 199

Smoked Salmon 323–6

with Blini 528

Butter 325

in Rillettes 325–6

in Salmon Mousse 319

Smokies by post 160

Snapper with Anchovy and Mushroom Sauce 50; see also Red Snapper

Snow, Christopher 324

Soarès, Jacky 440

Soarès, Madame 2, 440, 460, 466

Sofrito 358, 360

Soft Herring Roe/s 188–90

Devilled 188

Friture de laitance avec sauce moutarde 189

Omelette with 189

Paste 190

Puffs 189–90

Stuffing 185, 190

Soft-shell Crab/s 120–1

Swordfish Steak with, George Lang’s 413

Sole 373–96

flavour 374

with Beurre Blanc 30–1

à la bonne femme 386–7

in Catalan Fish Stew 502–3

Caviare Sauce for 27

in Chaudrée 516–17

with Cider 394–5

à la dieppoise 377

à la fermière 387–8

Filets Marguery 377–9

Filets Veronique 380–1

Filets Walewska 381–2

Fillets with Bananas 382

Fillets with Cream and Mushroom Sauce 383

Fillets Saint-Germain 379–80

Fillets with Salmon Soufflé Stuffing and Sea-urchin Sauce 482–3

Florentine 393

Grilled 383–4

à la meunière 388–9

Meunière aux poireaux 390–1

Mousseline 448–50

Mousseline with Butter and Cream Sauce 391–3

à la normande 375–7

with Orange Sauce 395

with Parmesan 384

Paupiettes Sophie 384–6

à la rouennaise 389–90

Seviche with Scallops 386

Sur le plat 393–4

Sur le plat aux moules 394

with Tahina Cream Salads 44

Vol-au-vent à la normande 395–6

Sorrel:

essential 35, 130

Alose à l’oseille 484

Sauce 35–6

Soubise Sauce 20

Soups 498–502

court bouillon for 7, 8

Bergen Fish 90–2

Bisque de homard 211–12

Breton Conger Eel 459

Breton Crab 114–15

Catalan Mussel 240

Chilled Gumbo Bisque 115–16

Crab 116

Cullen Skink 154–5

Fisherman’s 498–9

Green Fish 150–1

Halaszlé Kalocsai 73

Matelote normande 499–500

Mediterranean Fish 500–1

Mussel, Catalan 240

Oysters 261–2

Salmon Head 318–19

Shrimp 116

Shrimp and Tomato Bisque 288–9

Summer Borshch with Squid 408–9

Velouté de Poisson 501–2

Zurrukutuna 110

Soused Herrings and Bratheringe 201–2

Soused Mackerel 201–2

South-east Asian cookery 48

Southern Cook Book (Brown) 62

Soyer, Alexis 495

Soyer, Nicholas 60–1

Spaghetti alle vongole 84

Spanish Cooking (Manjon & O’Brien) 165

Spanish Mackerel 222

Speldings, Aberdeenshire cure 495–6

Spices, Salt and Aromatics in the English Kitchen (David) 157

Spinach and Mussel Gratin 246–7

Spiny Lobster 208

Sprats 491

Spring Onion brushes 366

Squid 397–410

preparing 400

à l’américaine 214–15

in Black Rice