Glossary S

Sand Dab refers to a Pacific ocean fish with sweetly tinged flesh. Sand Dab is low in fat.

Saucisses Lyonnais refer to a French oven-cooked pork sausages that is served with mashed potato and light or onion gravy. It is one of the foods from Lyonnais, where the name "Saucisses Lyonnais" was derived. It is also known as Saucisse de Lyon or Saucisse a Lyon

Sauternes refers to the wine-making district in France's Bordeaux region, famous for its complex, sweet wines made from grapes effected by botrytis which has also the same name - Sauturne. Sauternes also refers to a sweet, golden wine produced in the same region.

Sbrinz refers to a whole-milk cheese from a cow with its origins in Switzerland. It is hard cheese, yellow, flavorful and is very mellow and tangy. It is the oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. The softer younger versions of Sbrinz are known as Spalen.

Schabzieger refers to a fat free, hard cheese from Switzerland made from skimmed cows' milk. It has a pungent flavor, very spicy in taste and has a green hue which is due to the addition of fenugeek as an ingredient. Schabzieger cheese looks like a small truncated cone.

Scotch Woodcock refers to a savory of creamy scrambled eggs on toast with anchovies. It is a British/Scottish breakfast treat which is essentially scrambled eggs on toast with a bit of anchovy. In Victorian and Edwardian Scotland times, Scotch Woodcock was popular. This savory dish was served at the end of a five (5) or six (6) course meal, nowadays it would likely be served as a starter or a light snack. Scotch woodcock (Brit.) A savory of creamy scrambled eggs on toast with anchovies. This savoury dish was popular in Victorian and Edwardian Scotland. It was served at the end of a meal then, now you would be more likely to serve it as a starter or a light snack.

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