Gancel's culinary encyclopedia of modern cooking

Royale, Om. soufflee style center fil. w. fruit sal. w. maraschino, surrounded w. pancakes, fil. one vanilla cream and other w. jam, put on one pancake, a half of a peach, and on another the half of an apricot, fruit sa. w. kirsch around, or po. on can, fil. w. lobster covered lobster sa. w. julienne mu. and truf. 57 — CANCEL'S CULINARY ENCYCLOPEDIA Rubens, Om. fil. w. hop shoots w. butter, meat juice around. Russe, Hard, cold stuf. w. caviar ou anchovies can. border w. chopped egg. Sagan, Shir. gar. w. calf's brains poulette. St. Alliance, Hard cold stuf. w. anchovies, moulded in jelly w. tom. moulded on sliced round jelly w. truf. St. Denis, Sera, on border w. risotto w. mu. meat juice around. St, Germain, Po. on pu. of green peas, supreme sa. w. chervil. St. Hubert, Po. on game hash poivrade sa. around. St. Laurent, Po., dipped in butter, rolled in bread crumb, broiled, on ham can., Colbert sa. Salvator, Om. fil. w. ham, mu. egg-plant, truf, sal. tom. sa. around. Sans-Gene, Po. on bottom art. bordelaise sa. w. taragon, marrow on top. Sarah Bernhardt, Po. on can. fil. w. ch. pu. venitiene sa. Sarah Ber. pot around. Savoyarde, Om. w. sliced raw pot, saute, swiss cheese, meat juice around. Sevigne, Po. on can. fil. w. ch. pu. w. truf. chivry sa. sliced truf. on top. Seville, Po. on can. gar. w. bouquet of sweetbreads, carrots, onions, shrimps, sweet pepper in jul. mad. sa. w. tom. around. Sigurd, Om. w. raw pot and truf cut in dice and saute, mad. sa. w. tom. around. Skobeleff, Po. cold chaud froids w. tom. dec. w. taragon leaves, on salmon can., cucumber salad and jelly around. Smithfield, Po. cold, dec. mould fil. w. jelly in mould on cold mousseline, ham, jelly around or whipped cream. Soft, All eggs cooked soft, gar. and sa. according to style. Sombreuil, Hard in halves stuf. w. ch. sal. covered all. sa, w. cheese browned in oven. Sou bey ran, In cocotte fil. w. soubise pu. w. truf, su¬ preme sa. w. truf. around. EGGS Soubise, Po. in crust, fil. w. Soubise and ch. pu., Soubise sa. browned in oven. Soubrette, Fried in oval ring eye shape, point of truf on yolk, on sorrel pu., meat juice around. Souffle, Puff omelet composition, take two yolks of eggs and work w. powdered sugar, whip six whites of eggs, vanilla. Baked or po. in cassolette w- cheese soufflSe or souffles (See Entremets and Mollet). Sous Cloche, (Under Bell.) Po. can. fil. w. mu. cream on dish covered w. glass bell. Soya, Po. cooked in mould sprinkled w. parsley on can., Colbert sa. w. soya sa. Spartanza, Po. on half tom. saute covered w. tom. sa. w. jul. of green peppers, sprinkled white of eggs. Stanley, Po. on risotto w. curry sa. w. horseradish, fried bananas around. Stratford, Po. on half tom. saute, Hollandaise sa. Suissesse, Swiss (style) om. sera. w. grated swiss cheese. Sultan, In oocotte fil. w. lamb, egg-plant, art. sal., curry sa. w. saffron around. Sultane, Hard, stuf. yolk w. green and sweet peppers, fi. herb, covered chaud-froid sa. dec. jelly around. Surprise, Emptied egg shells, fil. w. divers pu. or cream, Bavaroise, fruit, jelly, etc., or om. fil. divers gar. (See ice cream.) Suzette, Cooked, emptied baked pot, fil. w. pulp chives and cream, break the eggs inside. Baked. Talleyrand, Cooked in mould sprinkled w. tongue and truf. on crust fil. w. macaroni and truf. mad. sa. cov¬ ered supreme sa. w. truf.