| 释义 |
‖ sauté, a. and n. Cookery.|sote|
[Fr., pa. pple. of sauter to leap (see sault v.2), used trans. in causative sense.]
A. adj. (Sometimes as pa. pple.) Of meat, vegetables, etc.: Fried in a pan with a little butter over a high heat, while being tossed from time to time.
1869Gouffé Roy. Cookery Bk. i. vi. 90 Beef kidney can also be sauté in the following way.
B. n. A dish cooked in the above manner.
1813L. E. Ude Fr. Cook (1827) 194 Mind, you must never let the sauté be too much done. 1827Lytton Pelham lxvii, ‘Long life to the Solomon of sautés’, was my audible exclamation. 1869Gouffé Roy. Cookery Bk. i. vi. 93 For sautés, the fire should be brisk. 1870Dubois Artistic Cookery 56 A sauté of chickens.
attrib.1813[see the vb. below]. 1845E. Acton Mod. Cookery 163 The sauté-pan..is much used by French cooks instead of a frying-pan. 1846A. Soyer Gastron. Regenerator 341 Melt two ounces of butter in a sauté-pan. 1960E. David French Provincial Cooking 68 Few English kitchens seem to possess sauté pans.
Hence sauté v. = sauter v.; sautéing vbl. n.
[1813L. E. Ude Fr. Cook (1827) 192 Cut your scollops.., dip them into some clarified butter, in a sauté-pan, sautez them over a brisk fire.] 1859Eng. Cookery Bk. 51 Frying or Sauteing, Broiling, Toasting and Braising of Animal Food. 1868M. Jewry Warne's Model Cookery 51 To ‘Sauté’ anything means to dress it quickly, in a small pan, with a very little butter [etc.]. Ibid., The art of sauté-ing well consists in doing it quickly, to keep the gravy..in the meat. 1907[see jardinière 2]. 1953Rombauer & Becker Joy of Cooking 73/1 Dice bread and sauté it in butter. 1968Globe Mag. (Toronto) 13 Jan. 16/3 Halve frankfurters length⁓wise. Melt butter in heavy skillet, add onion and saute over low heat until just tender but not brown.
Add: sautéed ppl. a.
1896F. M. Farmer Boston Cooking-School Cook Bk. xx. 285 Sautéd potatoes. 1941A. L. Simon Conc. Encycl. Gastron. III. 90/2 Sautéed potatoes. 1980J. Krantz Princess Daisy xxiv. 421 Roast wild boar with sautéed apples and lingonberries. |