| |
|
|
Sabayon, zabaglione: frothy sweet sauce
of egg yolks, sugar, wine, and flavoring that is whipped
while being cooked in a water bath.
Sabodet: strong, earthy pork sausage of pig's head and
skin, served hot; specialty of Lyon.
Safran: saffron.
Saignant(e): cooked rare, for meat, usually beef.
Saindoux: lard or pork fat.
Saint-Germain: with peas.
Saint-Hubert: poivrade sauce with chestnuts and bacon
added.
Saint Jacques, coquille: sea scallop.
Saint-Marcellin: small flat disc of cow's-milk cheese
(once made of goat's milk) made in dairies in the Isère,
outside Lyon. The best is well aged and runny. Found
in Paris, the Lyons area, and northern Provence.
Saint-Nectaire: village in the Auvergne that gives its
name to a supple, thick disc of cow's-milk cheese with
a mottled gray rind.
Saint-Pierre: John Dory, a prized mild, flat, white
ocean fish. Known as soleil and Jean Doré in
the North, and poule de mer along the Atlantic coast.
Saint-Vincent: moist, buttery, thick cylinder of cow's-milk
cheese from Burgundy with a rust-colored rind; similar
to Epoisses, but aged a bit longer, therefore stronger.
Sainte-Maure: village in the Loire valley that gives
its name to a soft, elongated cylinder of goat's-milk
cheese with a distinctive straw in the middle and a
mottled, natural blue rind.
Salade: salad; also, a head of lettuce.
Salade folle: mixed salad, usually including green beans
and foie gras.
Salade lyonnaise: green salad with cubed bacon and soft-cooked
eggs, often served with herring and anchovies, and/or
sheep's feet and chicken livers; specialty of Lyon;
also called saladier lyonnais.
Salade niçoise: salad with many variations, but
usually with tomatoes, green beans, anchovies, tuna,
potatoes, black olives, capers, and artichokes.
Salade panachée: mixed salad.
Salade russe: mixed diced vegetables in mayonnaise.
Salade verte: green salad.
Saladier (lyonnais): see Salade lyonnaise.
Salé: salted.
Salers: Cantal-type cheese, made in rustic cheese-making
houses only when the cows are in the Auvergne's mountain
pastures, from May to September.
Salicorne: edible seaweed, sea string bean; often pickled
and served as a condiment.
Salmis: classic preparation of roasted game birds or
poultry, with sauce made from the pressed carcass.
Salpicon: diced vegetables, meat, and/or fish in a sauce,
used as a stuffing, garnish, or spread.
Salsifis: salsify, oyster plant.
Sandre: pickerel, perch-like river fish, found in the
Saône and Rhine.
Sang: blood.
Sanglier: wild boar.
Sangue: Corsican black pudding usually with grapes or
herbs.
Sanguine: "blood" orange, so named for its
red juice.
Sansonnet: Starling or thrush.
Sar, sargue: blacktail, a tiny flat fish of the sea
bream family best grilled or baked.
Sarcelle: teal, a species of wild duck.
Sardine: small sardine. Large sardines are called pilchards.
Found year-round in the Mediterranean, from May to October
in the Atlantic.
Sarladaise: as prepared in Sarlat in the Dordogne; with
truffles.
Sarrasin: buckwheat.
Sarriette: summer savory. See poivre d'ain.
Saucisse: small fresh sausage.
Saucisse chaude: warm sausage.
Saucisse de Francfort: hot dog.
Saucisse de Strasbourg: redskinned hot dog.
Saucisse de Toulouse: mild country-style pork sausage.
Saucisson: most often, a large air-dried sausage, such
as salami, eaten sliced as a cold cut; when fresh, usually
called saucisson chaud, or hot sausage.
Saucisson à l'ail: garlic sausage, usually to
be cooked and served warm.
Saucisson d'Arles: dried salami-style sausage that blends
pork, beef and gentle seasoning; a specialty of Arles,
in Provence.
Saucisson de campagne: any country-style sausage.
Saucisson de Lyon: air-dried pork sausage, flavored
with garlic and pepper and studded with chunks of pork
fat.
Saucisson de Morteau: see Jésus de Morteau.
Saucisson en croûte: sausage cooked in a pastry
crust.
Saucisson sec: any dried sausage, or salami.
Sauge: sage.
Saumon (sauvage): salmon ("wild," to differentiate
from commercially raised salmon).
Saumon d'Ecosse: Scottish salmon.
Saumon de fontaine: small, commercially raised salmon.
Saumon fumé: smoked salmon.
Saumon norvégien: Norwegian salmon.
Saumonette: see Roussette.
Saupiquet: classic aromatic wine sauce thickened with
bread.
Sauté: browned in fat.
Sauvage: wild.
Savarin: yeast-leavened cake shaped like a ring, soaked
in sweet syrup.
Savoie (biscuit de): sponge cake.
Savoyarde: in the style of Savoy, usually flavored with
Gruyère cheese.
Scarole: escarole.
Schieffele, schieffala, schifela: smoked pork shoulder,
served hot and garnished with pickled turnips or a potato
and onion salad.
Sec (sèche): dry or dried.
Seiche: cuttlefish. Seigle (pain de): rye (bread).
Sel gris: salt, unbleached sea salt.
Sel marin: sea salt.
Sel (gros): coarse salt.
Selle: saddle (of meat).
Selles-sur-Cher: village in the Loire valley identified
with a small, flat, truncated cylinder of goat's-milk
cheese with a mottled blueish-gray rind (sometimes patted
with powdered charcoal) and a pure-white interior.
Selon grosseur (S.G.): according to size, usually said
of lobster or other seafood.
Selon le marché: according to what is in season
or available.
Selon poid (S.P.): according to weight, usually said
of seafood. Semolina or crushed wheat. Also used in
France as a savory garnish, particularly in North African
dishes such as couscous.
Serpolet: wild thyme.
Service: meal, mealtime, the serving of the meal. A
restaurant has two services if it serves lunch and dinner;
a dish en deux services, like canard pressé.
is served in two courses.
Service (non) compris: service charge (not) included
in the listed menu prices (but invariably included on
the bill).
Service en sus: service charge to be made in addition
to menu prices. Same as service non compris.
Simple: simple, plain, unmixed. Also, a single scoop
of ice cream.
Smitane: sauce of cream, onions, white wine, and lemon
juice.
Socca: a very thin, round crêpe made with chickpea
flour, sold on the streets of Nice and eaten as a snack.
Soissons: dried or fresh white beans, from the area
around Soissons, northeast of Paris.
Soja (pousse de): soy bean (soy bean sprout).
Soja, sauce de: soy sauce.
Solette: small sole.
Sommelier: wine waiter.
Sorbet: sherbet.
Soubise: onion sauce.
Soufflé: light, mixture of puréed ingredients,
egg yolks, and whipped egg whites, which puffs up when
baked; sweet or savory, hot or cold.
Soumaintrain: a spicy, supple flat disc of cow's-milk
cheese with a red-brown rind; from Burgundy.
Soupir de nonne: "nun's sighs"; fried choux
pastry dusted with confectioners' sugar. Created by
a nun in an Alsatian abbey. Also called pet de nonne.
Souris: "mouse"; muscle that holds the leg
of lamb to the bone; lamb shanks.
Spätzel, spaetzle, spetzli: noodle-like Alsatian
egg and flour dumpling, served poached or fried.
Spoom: wine or fruit juice mixed with egg whites, whipped,
and frozen to create a frothy iced dessert.
Steak-frites: classic French dish of grilled steak served
with French-fried potatoes.
Stockfish, stocaficada, estoficada, estoficado, morue
plate: flattened, dried cod found in southern France.
Also, a purée-like blend of dried codfish, olive
oil, tomatoes, sweet peppers, black olives, potatoes,
garlic, onions, and herbs; specialty of Nice. Sometimes
served with pistou.
Strasbourgeoise, à la: ingredients typical of
Strasbourg including sauerkraut, foie gras, and salt
pork.
Succès à la praline: cake made with praline
meringue layers, frosted with meringue and butter cream.
Sucre: sugar.
Supion, supioun, suppion: cuttlefish.
Suprême: a veal- or chicken-based white sauce
thickened with flour and cream. Also, a boneless breast
of poultry or a filet of fish.
|
