"Saute" Quotes from Famous Books
 ... at joints, parboil five minutes; then rinse thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt one-fourth cup butter in frying pan, add three slices onion and joints, saute until joints are well browned. Remove joints and onion; to fat add one-fourth cup flour, brown slightly, stirring constantly. Add slowly two cups of Brown Stock, or water and a large can of tomatoes. ...
— Fifty-Two Sunday Dinners - A Book of Recipes • Elizabeth O. Hiller
... A saute of truffles is a dish the honors of which the mistress of the house reserves to herself; in fine, the truffle is the diamond ...
— The Physiology of Taste • Brillat Savarin
... Saute tomato slices lightly on both sides in 1 tablespoon butter. Keep warm on hot platter while you make the toast and a Basic Rabbit, pepped up by the extra-hot seasonings listed above. Put hot tomato slices on hot toast on hot plates; pour the hot ...
— The Complete Book of Cheese • Robert Carlton Brown
... sole and put it in a saute-pan with one and a half ounces of butter and a clove of garlic with one cut in it, then sprinkle over it a little chopped fennel, salt and pepper, and let it cook for a few minutes. Turn over the fillets w hen they are sufficiently cooked on one side, take out the garlic and cover the fish ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters |
