French to English Food Glossary - Patricia Wells

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).
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