“Rissoles”—Minced meat, made into rolls covered with pastry or rice, and fried.
“Rissotto”—Rice and cheese cooked together; an Italian dish.
“Roquefort”—A brand of fancy cheese.
“Rôti”—Roasted.
“Roulade”—Meat stuffed, skewered into a roll and cooked.
“Roux”—Butter and flour cooked together and stirred in a smooth cream. A white roux is made with uncooked flour; a brown, with flour that has been browned by stirring it upon a tin plate over the fire.
“Salmi”—A warmed-over dish of game, well seasoned.
“Sauté”—To fry lightly in hot fat or butter, not deep enough to cover the thing cooked.
“Scalpion”—A mince of poultry, ham, and other meats used for entrées, or it may be a mixture of fruits in a flavored syrup.
“Scones”—Scotch cakes of flour and meal.