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Salmi (sal-mee). A stew or hash of game.

Salpicon (sal-pee-kong). Minced poultry, ham, or other meats mixed with a thick sauce.

Sauce Piquante (sos-pe-kangt). An acid sauce.

Shallot. A variety of onion.

Sorbet (sor-bay). A sherbet, frozen punch, or water ice; the same as sherbet.

Soufflé (soo-flay). Literally, puffed up. As generally understood, it is a spongy mixture made light with eggs and baked, the foundation of which may be meat, fish, cheese, vegetables, or fruit.

Soy. A Japanese sauce prepared from the seed of the soy bean. It has an agreeable flavor and a clear brown color and is used to color soups and sauces.

Stock. The foundation for soup made by cooking meat, bones, and vegetables.

Sultanas. White or yellow seedless grapes, grown in Corinth.

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