Macaroni with béchamel sauce.

Carrots sliced and cooked and added to béchamel sauce flavoured with parsley.

Creamed curly kale with milk.

Creamed spinach

Candied peel

Soufflé

Soured cream (US: cultured sour cream).

Sauerkraut. Pickled fermented white cabbage, usually cooked in pork or goose fat with onion and juniper berries, white whine or kirsch. It is crunchy and slightly acidic and can be eaten hot or cold.

"Sour steak." Sirloin of beef marinated for a week in red wine, vinegar and oil with thyme, bay and juniper berries, cloves, sugar and seasoning. It is then dried off, larded and roasted slowly.