Salpicon.—Poultry, fish, or other things prepared with truffles, etc., for croustades, timbales, croquettes, etc.
Salmi.—A highly-finished hash of cooked game or wild-fowl, cut up and prepared with rich sauce or made gravy.
Sauté.—To fry cutlets, scollops of game, poultry, or fish, etc., lightly in butter.
Sautoir.—A very shallow stewpan used for sautés.
Soufflé.—The word means something puffed up. Soufflés are very light puddings. They may be made with any kind of farinaceous substance, with the addition of well-beaten eggs flavoured with fruits, liqueurs, or essences. They must be served the moment they are ready. They can also be made with fruit. Iced soufflés are made in various ways; but the mixture is iced, instead of baked.
Sparghetti.—Naples vermicelli.
Stock.—Unthickened broth or gravy, with which soups or sauces can be made.
Tartare.—Mayonnaise, with the addition of chopped shalots, gherkins, tarragon, chervil, and a little chili vinegar and mustard.
Tamis, or Tammy.—A cloth made for straining through. It should be of goat's hair, but is frequently only woollen canvas.
Timbale is a sort of pie made in a mould and turned out before it is sent to table.