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sapsago |
Noun
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a hard green Swiss cheese made with skim-milk curd and flavored with clover |
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sauce chausseur |
Noun
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brown sauce and tomato puree with onions and mushrooms and dry white wine |
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sauce |
Noun
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flavorful relish or dressing or topping served as an accompaniment to food |
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sauce |
Verb
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add zest or flavor to, make more interesting |
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sauce |
Verb
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dress (food) with a relish |
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sauce |
Verb
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behave saucily or impudently towards |
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single cream |
Noun
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cream that has at least 18% butterfat |
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shrimp sauce |
Noun
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white sauce with whipping cream and shrimp butter |
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sour cream |
Noun
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artificially soured light cream |
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soured cream |
Noun
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artificially soured light cream |
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shrimp butter |
Noun
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butter blended with chopped shrimp or seasoned with essence from shrimp shells |
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sauce Albert |
Noun
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creamy white sauce with horseradish and mustard |
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snail butter |
Noun
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for preparing snails: butter seasoned with shallots and garlic and parsley |
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salad dressing |
Noun
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savory dressings for salads |
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sauce Louis |
Noun
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mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice |
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sauce vinaigrette |
Noun
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oil and vinegar with mustard and garlic |
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scrambled eggs |
Noun
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eggs beaten and cooked to a soft firm consistency while stirring |
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sauce verte |
Noun
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mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber |
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stuffed egg |
Noun
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halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white |
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Swiss steak |
Noun
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steak braised in tomato and onion mixture |
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souvlaki |
Noun
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made of lamb |
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souvlakia |
Noun
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made of lamb |
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seafood Newburg |
Noun
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seafood in Newburg sauce served on toast or rice |
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shrimp Newburg |
Noun
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shrimp in Newburg sauce usually served in a rice ring |
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schnitzel |
Noun
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deep-fried breaded veal cutlets |
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sops |
Noun
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piece of solid food for dipping in a liquid |
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sacramental wine |
Noun
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used in a communion service |
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sparkling wine |
Noun
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effervescent wine |
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sausage pizza |
Noun
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tomato and cheese pizza with sausage |
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Sicilian pizza |
Noun
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pizza made with a thick crust |
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salmon loaf |
Noun
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fish loaf made with flaked salmon |
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Salisbury steak |
Noun
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ground beef patty usually with a sauce |
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sauerbraten |
Noun
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pot roast marinated several days in seasoned vinegar before cooking |
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sauerkraut |
Noun
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shredded cabbage fermented in brine |
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stuffed grape leaves |
Noun
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well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock |
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scallopine |
Noun
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sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour |
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scallopini |
Noun
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sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour |
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scampi |
Noun
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large shrimp sauteed in oil or butter and garlic |
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spring roll |
Noun
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minced vegetables and meat wrapped in a pancake and fried |
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suds |
Noun
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a dysphemism for beer (especially for lager that effervesces) |
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suds |
Noun
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the froth produced by soaps or detergents |
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suds |
Verb
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make froth or foam and become bubbly |
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suds |
Verb
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wash in suds |
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scrapple |
Noun
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scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying |
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shepherd's pie |
Noun
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pie of hash covered with mashed potatoes and browned in the oven |
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spaghetti and meatballs |
Noun
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spaghetti with meatballs in a tomato sauce |
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steak and kidney pie |
Noun
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steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked |
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steak tartare |
Noun
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ground beef mixed with raw egg and e.g. onions and capers and anchovies |
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shebeen |
Noun
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unlicensed drinking establishment |
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steak au poivre |
Noun
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steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce |