An adaptation of one of the classic dishes of France, Sole Bonne Femme (sohl bawn fawhm) is a delicate mixture of sole fillets and mushrooms cooked in white wine and fish stock. The original classic dish called for two sauces, the creamy wine sauce used here and Hollandaise Sauce, but the version given below is … Read more
The process of soaking food before cooking is carried out for several reasons. It softens hard or dried foods, flavours or tenderizes meat as in a MARINADE and reduces the salt content of fish or meat which has been salted.
Soda bread is a light, filling bread, which is considerably easier to make than yeast-based bread and tastes just as good. This soda bread is made with granary flour and sour cream. Serve with lots of butter, while the loaf is still slightly warm. 1 teaspoon butter 12 oz. granary flour 4 oz. flour 1 … Read more
Soda water is a commercially prepared drink containing large quantities of carbonic gas, which makes the drink fizzy. Soda water is often added to spirits, fruit juices and syrups to make a long refreshing drink. ft ‘ :,–«v»., – /
Sole is a member of the flatfish family. It is an elongated oval in shape and, depending on the type, varies in colour from dark brownish-grey to reddish-brown. Both eyes are located on the right side of its head. Sole is found in most temperate climates, especially around the coasts of northern Europe, and is … Read more
The snail is an edible gastropod mollusc, widely eaten in France. More detailed information is given under ESCARGOT.
Tasty little savoury biscuits, Snicker Biscuits are filled with chopped smoked ham. Serve as a snack or spread with a savoury mixture and use as a base for canapes. If stored in an airtight tin, the biscuits will keep for up TO 2 days. 20 BISCUITS 2 oz. plus 1 teaspoon butter 8 oz. flour … Read more
Snipe is a game bird, similar to WOOD-COCK, but more slender. It differs from most game in that it is cooked with its entrails intact. It may be roasted whole, or boned, stuffed and roasted. It is traditional to serve snipe on a CROUTE.
A nourishing, mildly alcoholic drink, Snowball is made with advocaat and lemonade. It may be served decorated with a slice of lemon. 1 SERVING 1 ice cube 2 fl. oz. advocaat 8 fl. oz. sparkling lemonade, chilled Place the ice cube in the bottom of a tall glass. Pour in the advocaat, then the lemonade. … Read more
Made with a light, flaky yeast pastry, Snwrkage (smeur-kair) is rich in butter and flavoured with cinnamon with icing dribbled over the top. Break the cake apart and serve with tea or freshly percolated coffee 1 oz. fresh yeast 1 teaspoon sugar 5 fl. oz. lukewarm milk 1 lb. flour 1 teaspoon salt 1 teaspoon … Read more
Smorrebrod (smoeur-brood) is the Danish name for open sandwiches. See DANISH .
Smokies in Cream, a rich, easy-to-make dish, makes an excellent meal served with crusty bread and a green salad. Accompany it with a well-chilled Muscadet wine. 1 teaspoon butter 8 fl. oz. double cream 1 ½ teaspoon black pepper 1 teaspoon grated nutmeg 4 small smokies, skinned, boned and flaked 4 tomatoes, blanched, peeled, seeded … Read more
The age-old craft of smoking meat, ham and fish over a wood fire to preserve them is still used today to lend a unique flavour to foods. There are two methods of smoking: hot smoking – done at high temperature – in which the food is kept in the smoke for long periods of time, … Read more
A smorgasbord (smeur-ghes-boord) is a Scandinavian cold table, usually prepared and presented for lunch or a special occa-sion buffet party. There can be as many as seven or eight courses, with a choice of food for each one! Each course is planned to stimulate the palate for the next, and should be eaten on a … Read more
An elegant and easy-to-make dish, Smoked Salmon Quiche may be served as a first course for a dinner party or, with lots of mixed salad and crusty bread, as a light supper or Accompany it with bottle of well-chilled Traminer wine. It may be served hot or cold. 4-6 1 x 9-inch Flan Case made … Read more
These bite-sized rolls are ideal for buffets or to serve with predinner drinks. The bread used must be thinly sliced and very fresh, otherwise the rolls zuill crack as they are shaped. 72 1 large, thinly sliced white sandwich loaf 6 oz. butter, softened 1 lb. smoked salmon, very thinly sliced Using a sharp knife, … Read more
This delicate blend of smoked salmon, fresh vegetables, fruit and nuts in a creamy mayonnaise dressing makes a superb summer lunch or dinner, served with hot crusty rolls and butter. It should be served in smaller quantities than most salads, as it is very rich. 1 lb. smoked salmon, sliced approximately ½ inch thick and … Read more
extravagant hors d’oeuvre, Smoked Salmon with Scrambled Egg is delicious served with thinly sliced brown bread and butter and a bottle of chilled dry white wine. 1 small lettuce heart, washed and finely shredded 1 oz. butter ½ small green pepper, white pith removed, seeded and finely chopped 2 eggs, lightly beaten 2 teaspoons chopped … Read more
Simple and easy-to-make, Smoked Trout Pate makes the perfect hors d’oeuvre, served with hot toast and butter. Alternatively, serve it as a part of a cold buffet. 2 lb. smoked trout, skinned, boned and flaked 4 fl. oz. single cream 4 oz. cream cheese 2 tablespoons prepared horseradish sauce 2 tablespoons lemon juice 1 teaspoon … Read more
Smelt is officially classed as a freshwater fish because it migrates up river to spawn. Pearly-white in colour with touches of green, smelt has a delicate flavour and is delicious fried and accom-panied by HOLLANDAISE SAUCE or herb butter. To prepare smelts for cooking, gut the fish and wash it quickly in water. They may … Read more
This unusual dish, a delightful combination of smelts, wine, mushrooms and cheese, makes a tasty lunch or supper served with boiled new potatoes and buttered shredded cabbage. 2 oz. plus 1 teaspoon butter 8 shallots, sliced 2 fl. oz. white wine 8 oz. button mushrooms, wiped clean, 6 oz. sliced and the remainder left whole … Read more
Smoked Fillet of Pork with Melon makes a refreshing and unusual appetizer, or serve it with a mixed salad as the ideal slimmers’ lunch. 1 large honeydew melon, quartered and seeded 6 oz. smoked fillet of pork, very thinly sliced 1 tablespoon lemon juice 1 teaspoon finely grated fresh root ginger Using a sharp knife, … Read more
An unusual combination of fish and subtly blended sauces, Smoked Fish Salad makes an impressive and attractive dish. Serve with Parsley Potatoes and lager.2 large tomatoes 2 fl. oz. cold Horseradish Sauce 2 fl. oz. Green Goddess Sauce 2 fl. oz. Alioli Sauce 2 fl. oz. Egg and Caper Dressing 12 parsley sprigs 4 lemons, … Read more
A delight fid way to cook haddock, Smoked Haddock Baked with Mushrooms makes a tasty meal, served with creamed potatoes and a crisp green salad. 1 lb. smoked haddock fillets, poached, skinned and boned 12 oz. butter 6 oz. mushrooms, wiped clean and sliced 12 fl. oz. bechamel sauce, hot 3 fl. oz. double cream … Read more
A quick-to-make and tasty dish, Smoked Haddock Scramble is suitable for a light supper or breakfast, served on its own or with vegetables. 8 eggs 2 tablespoons milk :f teaspoon salt 1 teaspoon black pepper 1 teaspoon grated nutmeg 2 oz. butter 1 lb. cooked smoked haddock, skinned, boned and flaked 2 drops Tabasco sauce … Read more
A rich and luscious first course, Smoked Salmon Creams make an impressive yet inexpensive dish because odd bits and pieces of the salmon fillets be used. The quantity of salmon pieces given should yield about 12 ounces of salmon flesh. Serve these delightful creams with crisp Melba Toast and a bowl of crudites. It is … Read more
During the late autumn, sloes may be freely collected from the hedgerows of Europe. This means Sloe Gin is not only delicious to taste and simple to make but also comparatively inexpensive. 1 lb. sloes, trimmed and washed 2 pints gin 4 oz. sugar -|- teaspoon almond essence Using a large needle, prick the sloes … Read more
Although sloes are not available in shops and markets, they are well worth collecting if you come across them in their wild state. The yield for this delicious jelly is approximate as it depends on the ripeness of the fruit and the amount of juice extracted. 2 lb. sloes, trimmed and washed Clear and sparkling … Read more
An adaptation of a famous Swedish dish, Slottsstek (szlott-stek) needs very little preparation and is ideal to serve as a dinner party dish. Serve with boiled new potatoes and braised carrots. 4-6 SERVINGS 1 x 4 lb. top rump of beef 1 teaspoon salt 2 teaspoon black pepper 2 tablespoons prepared French mustard 2 garlic … Read more
The sloe (primus spinosa) is the fruit of the blackthorn tree, which grows throughout Europe. The tree is small and bush- like, rarely exceeding 10 feet in height, and has dark purple-black thorny shoots. The fruit produced by the tree is small and hard, with a blue-black skin and sour yellow-green flesh. The sloe is … Read more
Refreshing and light, Skate with Egg and Lemon Sauce is simply delicious served with boiled potatoes and a crisp green salad. 1 2 lb. skate wings, cleaned, trimmed and cut into large strips 2 pints Court Bouillon 3 eggs, lightly beaten juice of 4 lemons 2 teaspoon salt ½ teaspoon black pepper 1 tablespoon finely … Read more
A skewer is a small spit made of either metal or wood on to which various foods such as meat, vegetables, fish or fruit are threaded before grilling or cooking over charcoal or an open fire. Skewers are used in making KEBABS.
To skim, in cooking terms, is to remove scum or other substances from the surface of liquids – cream from milk or scum from stock or jam, for example. Skimming is usually done with a large metal spoon or a flat slotted spoon called a skimmer.
Skirlie, sometimes called skirl-in-ihe-pan, is a traditional Scottish oatmeal savoury, usually served with potatoes. It is so-called because of the noise the mixture makes while cooking on an open range. Originally, chopped suet was used for the fat but vegetable fat is probably more convenient nowadays.2 oz. vegetable fat 2 medium-sized onions, chopped 2 oz. … Read more
A fabulous adaptation of a traditional Japanese dish, Sliced Raw Fish has the beautifully clean taste synonymous with Japanese food. Only the fillets of very fresh fish are used and they may be taken from almost type – turbot, sole, halibut, trout, sea bream, squid or tuna, as well as the mackerel suggested here. White … Read more
Sind is a province of Pakistan where the food is both varied and delicious. This unusual dish is typical of the region. 1×4 lb. chicken, skinned 1 ½ teaspoons salt 1 teaspoon bicarbonate of soda 3 oz. butter 1 ½ oz. cooked rice 2 large tomatoes, blanched, peeled, seeded and chopped seeded and cnopped 1 … Read more
A cocktail which conjures up visions of bygone, more elegant days, Singapore Sling, a potent mixture of gin, cherry brandy, lemon juice and water, is said to have originated in the Raffles Hotel in Singapore. Soda water is often substituted for water and the amount of water suggested here can, of course, be varied according … Read more
Skate, or ray, is a large saltwater flatfish with grey skin and gristly, wing-like pectoral fins. The fish is often sadly neglected because of its unfortunate appearance. However, skate flesh is tender and delicate in flavour, though only the wings and liver are edible. Young skate can be tough, and benefits from being kept for … Read more
A delightful way to serve herrings, Sill I Kapprock (seal ce kap-rock) is fun to eat as well as making an economical and tasty meal. Serve Sill I Kapprock with boiled potatoes and a herb and tomato salad. 1 tablespoon butter 4 large herrings, cleaned and gutted 1 small onion, finely chopped 4 oz. mushrooms, … Read more
To simmer, in cooking, means to cook food over low heat in liquid which is kept just below boiling point, so that the surface of the liquid appears to ‘tremble’ slightly during cooking. Foods which have a delicate texture, such as fish, are often simmered rather than boiled, to prevent them from breaking up.
Simnel Cake, a traditional British cake, was originally given to mothers by girls in service as a gift on Mothering Sunday. Gradually, perhaps because of the nearness of Mothering Sunday to Easter, the cake was adopted as an Easter speciality. Nozoadays Simnel Cake may be served on either occasion or on both. The cake has … Read more
Veal escalopes stuffed with shrimps, herbs, garlic and egg yolks and served with a creamy wine and cheese sauce, Shrimp and Veal Rolls are perfect for a dinnerparty. Serve with a green salad and Parsley Potatoes. 3 large hard-boiled egg yolks, mixed to a paste with 2 tablespoons single cream 1 large garlic clove, crushed … Read more
These almond-flavoured buns require a little attention after they are cooked; the soft crumbs are removed from the centres of the buns and mixed with milk, almonds and sugar. The mixture is then returned to the cavity, the buns served and no one will guess the surprise they contain until they bite into them. If … Read more
Sidecar is a subtly flavoured and very potent cocktail – so serve it in small quantities! 6 II. oz. brandy 3 fl. oz. lemon juice 3 fl. oz. orange-flavoured liqueur 4 ice cubes Pour the brandy, lemon juice and orange-flavoured liqueur into a cocktail shaker. Screw on the lid and shake vigorously for 30 seconds. … Read more
To sift in cooking means to pass dry ingredients through a strainer in order to aerate them. Ingredients such as flour, baking powder, sugar and salt or, more usually, a combination of these, are almost always sifted before being made into dough or batter to avoid lumping.
An inexpensive and sustaining Jamily dish from Sweden, Sillgratin (seal-grah-tahn) is delicious served with a mixed salad and ice-cold beer. If Jarlsberg cheese is not available, substitute a hard cheese, such as Cheddar. 4 1 tablespoon butter 1 lb. salt herring fillets, soaked overnight in cold water, drained and cut into 1-inch pieces 1 lb. … Read more
This delectable soup, containing sweetcorn, shrimps, cucumber and bean sprouts, makes warming first course to a dinner party. Accompanied by crusty French bread and butter, the soup may also be served as a light lunch.2 oz. butter 3 shallots, very finely chopped 8 oz. bean sprouts, washed and coarsely chopped J small cucumber, chopped 14 … Read more
One of the best ways to cook shrimps, Shrimps Provencal-Style is served with a peppery, marjoram-flavoured buttered rice. A well-chilled Pouilly Fume zuould be the ideal accompaniment. 6 SERVINGS 2 oz. butter 2 lb. very large shrimps, shelled 3 large garlic cloves, crushed 1 green pepper, white pith removed, seeded and chopped 1 red pepper, … Read more
An adaptation of a well-knozun South American dish, Shrimp Seviche makes an unusual appetizer. The popcorn serves the purpose of soaking up the lemon-flavoured liquid; if popcorn is not available, however, boiled rice may be used instead. 1 medium-sized onion, finely chopped juice of 3 lemons 2 tablespoons olive oil 2 fl. oz. chicken stock … Read more
A spectacular dish, Shrimp Souffle with Wine Sauce is the perfect appetizer for an impressive dinner 1 oz. plus 1 teaspoon butter 12 oz. shrimps, shelled 2 fl. oz. single cream 1 oz. flour 8 fl. oz. milk 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon grated nutmeg 4 egg yolks 5 egg whites … Read more