European cuisine: Main Course
- Saddle of venison on celery purée with glazed cherries
- Saddle of wild boar in white pepper sauce with mashed potatoes and Schitaki mushrooms
- Salmon trout stew with calf's sweetbreads steamed in spinach beets on red cabbage
- Sautéed breast of duck with red wine sauce
- Sautéed fillet of saddle of lamb with fennel purée
- Sautéed Japanese artichokes with herb butter
- Sautéed medallions of lamb in herb sauce
- Sautéed mignons of pork fillet with apples
- Sautéed pork-steak in zingara sauce
- Savoy filled with beef and mushrooms
- Shrimp omelette with spinach and tomatoes
- Sliced calf's liver in Madeira
- Sliced sirloin in creamed paprika sauce with spring vegetables
- Sliced sirloin with spring vegetables
- Sliced turkey with vegetables in a curry cream sauce
- Smoked fillet of pork on red lentils and chick peas
- Souffléed lamb noisettes with parsley sauce and vegetables
- Soya omelette filled with chanterelles
- Steak of saddle of veal on morel cream sauce with cherry tomatoes and wholemeal noodles with herbs
- Steak of sirloin in marrow crust
- Steak of sirloin with cognac sauce and green pepper
- Steak of sirloin with oxtail sauce and green pepper
- Steamed chicken with mushrooms and vegetables
- Stewed beef with mushrooms
- Stewed ham in Madeira
- Stroganoff of chicken and vegetables on potato cakes
- Stuffed calf's heart with creamy apple sauce
- Stuffed chicken breast in ricotta cheese
- Stuffed green peppers
- Stuffed peppers
