“Shalot”—A variety of onion.
“Sorbet”—Frozen punch.
“Soubise”—A sort of onion sauce eaten with meat
“Soufflé”—A “trifle” pudding, beaten almost as light as froth, then baked quickly.
“Stock”—The essence extracted from meat.
“Supreme”—White cream gravy made of chicken.
“Tarragon”—An herb the leaves of which are used for seasoning and in flavoring vinegar.
“Tartare”—As a “sauce tartare”—tart, acid.
“Timbale”—A small pie or pudding baked in a mold and turned out while hot.
“To braise meat”—Cook in a covered pan in the oven with stock, minced vegetables, and peas, beans, etc., whole, and with savory herbs.