How to Saute
From Gancel's culinary encyclopedia of modern cooking, 1920
Sauteing is done quickly to retain moisture.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 234. The excerpt below is the record exactly as published.
HOW TO SAUTE Saute, a French term — (Cooked quickly over a sharp fire). To “saute” anything means to dress it quickly, in a small pan, with a “very little” butter, oil, lard, or dripping, doing one side at a time. Two spoonfuls of oil will be enough to “saute” a small chicke
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