Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1860

This page has been proofread, but needs to be validated.

Saucer (Fr.). To sauce over the contents of a dish.

Saucière (Fr.). A sauceboat. A deep narrow-shaped dish, in which sauce is served.

Saucisse (Fr.). French pork sausages.

Saucisson (Fr.). Smoked sausages.

Sauerkraut (Ger.). Choucroute (Fr.). Sourkrout (Eng.). A kind of pickled cabbage; cabbage preserved in brine. A national dish of Germany. Served hot with bacon or sausages.

Saugrenee (Fr.). A French process of cooking, implying stewed with a little water, butter, salt, and herbs. Despois a la saugrenee are stewed peas, cooked as above described.

Saur (Fr.). Smoke-dried.

Saurer (Fr.). To dry or cure in smoke.

Saute-pan. Sautoire (Fr.). A shallow, thin-bottomed cooking-pan made of copper.

Sauter (ée) (Fr.). To toss over the fire, in a saute or frying-pan, with little butter or fat. Anything that requires a sharp fire and quick cooking.

Sauterne(Fr.). A French white wine, produced at Sauterne, in the Gironde, France; much used in cookery.

Schmorbraten (Ger.). A German dish, consisting of rump of beef braised (a la mode fashion), garnished with mushrooms, gherkins, and braised vegetables.

Scots Kail. Name of a thick broth ; a kind of pot-au-feu, served as a standing dish in Scotland. A variety of cabbage.

Sevigné (Fr.). A French soup named after the Marchioness Sevigne, of Rabutin-Chantal, a French authoress, born 1626, died 1696.

Sillsillat. A Swedish dish; a salad of pickled herring, with mussels, meat, eggs, onion and beetroot.

Simnel cake. A Lenten or Easter cake, with raised crust, coloured with saffron, the interior being filled with the materials of a very rich plum pudding. They are made up very stiff, boiled in a cloth for several hours, then brushed over with egg, and baked.

Singer (Fr.). To imitate. To dust with flour from the dredging-box.

Slapjack. A kind of broad flat pancake.

Sling. A drink made of rum and water, sweetened with grated nutmeg.

Socles. Stands of fat, rice, etc., used to raise entrees, etc., above the level of the dish.

Sorbet (Fr.). An iced Turkish drink. Also the name of a water ice with fruit or liqueur flavour, usually served in goblets.

Soubise (Fr.). A smooth onion pulp served with various kinds of meat entreés. The name is supposed to come from Prince Charles Soubise (born 1715, died 1787), who was a celebrated epicure. He served as a field-marshal during the reign of Louis XIV of France. As a surname to dishes, à la Soubise is generally applied when onions enter largely into the composition of a dish; the term implies a strong onion flavour, or a garnish of onion purée.

Soufflé (Fr.). A very light baked or steam pudding; an omelet. Also applied to light savoury creams.

Soufflé glacé (Fr.). A very 'light sweet cream mixture, iced and served in cases.

Soy. The name of a dark-brown sauce, originally made in Japan; there are many English relishes in which soy is employed as one of the ingredients.

Spaghetti (It.). An Italian cord-like paste, intermediate in size between macaroni and vermicelli.

Spread Eagle (Eng.). Poulet a la Crapotine (Fr.). A young fat chicken split down the back, flattened, breast bone removed, seasoned, oiled or buttered, and grilled or baked.

Squab (Eng.). A young pigeon ; name used particularly in North America.