Blanch as many sweetbreads as you require, cut them into quarters and saute them in butter with a small onion cut up, salt, and a bunch of herbs.
Before cooking wipe them well and then saute them in clarified butter, and when they are well coloured on both sides and resist the pressure of the finger, drain off the butter and pour four tablespoonsful of Espagnole sauce (No.
The identity of the Indo-Germanic races with the descendants of Japhet may almost be said to be a truth "qui saute aux yeux," but it may still be worth while to collect the links of tradition which establish it.
Cut up the chicken, sprinkle the pieces with flour, salt and pepper, and sautein the fat which remains in the frying pan.
When it is as dry as possible roll each piece separately in flour, and saute separately, not in a mass, in butter, vegetable oil or drippings, with salt and pepper.
Junge Cut tender, fresh, lean pork, chicken, veal or all of these into thin, inch squares and saute well in bacon fat.
He passed in safety the perilous rapids of the Saute du Rhone; but near the frontier of France he had a marvelous escape from a frightful death.
Next morning he was nearing the rapids of the Saute du Rhone, and inquired of the people he saw: "How far is the Saute?
The butter the souffle is saute in gives it a superior flavor to the last.
Melt Crisco in saute pan, fry tournedos quickly and brown nicely, season with pepper and salt, and dress each on round crouton of bread, cut same size as fillet, and fried.
Chop mushrooms finely, saute them in Crisco in small stewpan; sprinkle half of this over pieces of chicken, then layer of hard-cooked eggs, over that thin slices bacon and chopped parsley.
Peel and saute 8 large mushroom caps, place on chicken (which has been spread with prepared butter), place in very hot oven to brown potatoes and finish cooking chicken.
Put 4 tablespoons Crisco in saute pan and when hot put in cutlets, seasoned with salt and pepper, fry till brown.
Dust with salt and pepper; dip in beaten egg; roll in fine breadcrumbs and saute in hot Crisco.
Sprinkle with salt and pepper, dip in cream, roll in flour and saute in Crisco until delicately browned.
Deep fat frying, which means submerging the food in the fat, is far superior to shallow or saute frying, and can be done most economically with Crisco.
Illustration] The dry or saute method of frying is less satisfactory, in that it is difficult even after much practice to produce a uniformly colored surface.
Phone 581 OX-TAIL SAUTE About twenty cents worth of ox-tail for three people.
Roll in bread crumbs and saute in hot fat until brown on both sides.
Dredge these lightly in one tablespoon flour and saute in the butter until well browned.
Roll and tie securely with white cord, roll in flour and saute until browned a little on both sides, in two tablespoons fat in frying pan.
Drain, dredge with flour, and saute in fat until brown.
Season lightly with salt and pepper, dip in egg and crumbs, and fry in deep fat about seven minutes; or dip in flour, and saute on each side about ten minutes; or broil on each side about five minutes.
Or season, dip in flour only, and saute in butter.
Dip in seasoned flour andsaute in hot lard in a frying-pan.
Mix thoroughly, shape into small flat cakes, sautein hot fat, and serve with Tomato Sauce.
Saute in butter, then add a cupful of parboiled rice, three cupfuls of beef stock, one cupful of canned tomatoes, and a teaspoonful of salt.
Have the fish cut into convenient pieces for serving, dredge with seasoned flour, and saute in butter until brown.
Saute in hot lard, drain on brown paper, and serve at once.
Add half the quantity of bread soaked until soft and squeezed dry, bind with two eggs well-beaten, shape into patties, and saute in drippings.
Roast Saddle of Venison, withSaute Potato Balls and Broiled Tomatoes with Horseradish Hollandaise Sauce.
Bertin du Rocheret plainly indicates after 1730 a difference between the fiercely frothing kinds, to which the term saute bouchon or pop-cork was applied, and wine that was merely mousseux.
Saute it in two ounces of butter, add an onion, two shalots, and a pint of poivrade sauce; put it in the oven for one hour, being careful not to burn it.
Split a couple of pigeons in halves, remove the breast bones and beat them flat, saute them with two ounces of butter, pepper and salt.
Season with salt and pepper, saute over the fire for ten minutes.
Truss a brace of partridges for boiling, and mince about half a pound of fat bacon or pork, and put it into a saucepan on the fire; when it is boiling, immerse the birds quickly, and saute them till nicely coloured.
Saute the fillets in warm oil; when done, place them in a circle on an entree dish with a fried bread sippet between each, stir a little lemon juice into the sauce, and pour over the fillets.
Mask the larks, and place them in a saute pan, and cook them; take them out and remove neatly any surplus sauce, and dish them in the entree dish in a circle.
Drain and add one-third to one-half cup of butter, toss cabbage until well buttered, saute until some of the cabbage is delicately browned.
Sprinkle with salt, pepper and a grating of onion; dredge with flour and saute in melted butter; brown first on cut side, then turn and finish cooking on the other.
Melt one-fourth cup butter in frying pan, add three slices onion and joints, saute until joints are well browned.
Dredge them with flour and saute a golden brown in melted butter, turning them as griddle cakes.
Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and saute in hot butter until crisp and a golden brown.
Drain mushrooms from the liquor and sautethem delicately in butter.
Saute them until delicately browned and crisp, skim them from the fat, add them to spinach, add one tablespoon of bacon fat.
Cut in one-fourth inch slices, sprinkle with salt, pepper; dip in flour and saute a golden brown in hot butter.
Cut thin sweet bacon in tiny shreds crosswise and saute in frying pan until crisp; sprinkle bacon over dandelion.
Roll in flour and saute a rich brown in Cottolene made hot in an iron frying pan.
Salt, pepper, and put in saute pan with a little fat or butter, and allow to roast until nice and brown.
Jointed chicken saute in butter, sauce supreme, garnished with truffles, mushrooms and goose liver saute.
Put four fillets of halibut in a buttered saute pan, season with salt and pepper, cover with buttered paper, add one-half glass of milk and water mixed, and cook.
Put a piece of butter in a saute pan, add the breasts and saute for about fifteen minutes if the duck is a young one.
Put the crabs in a saute pan with one ounce of butter, season with salt and pepper, and toss over the fire for five minutes.
Take the tails of twenty-four of the fish and put in saute pan with two ounces of butter, season with salt and pepper, and simmer for five minutes.
Joint a chicken, season with salt and pepper, and saute in butter.
Place four trimmed fillets of turbot in a buttered saute pan, and season with salt and pepper.
Put in a saute pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries.
Simmer in shallow saute pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in two spoonsful of olive oil, for about one minute.
From a saute de foie, what delicate subtleties of finesse might have their origin?
Lift by the tough muscle with a fork and dip on both sides in cracker crumbs and saute in butter until well browned on both sides.
Shape into flat round cakes, roll in flour and saute in butter until well browned.
Saute these in a frying pan with clarified butter on a hot fire.
Put the pieces in a saute pan with two ounces of sweet butter, salt, pepper, a very little celery salt, a pinch of paprika.
