A Book of Mediterranean Food

for chicken, 142

for trout, 62

yoghourt, with pilaff, 98

sausage, boudin, 43

scaloppine of calf’s liver with

pimentos, 38

scallops coquilles St Jacques à la

crème, 50

fried à la provençale, 51

scampi
fried, 50
in ragoût of shell fish, 54
in shell-fish soup, 23

sea urchins, sauce of, 189

shell fish. See Fish, shell