sautéadj.n.

/ˈsəʊteɪ/

Etymology: French, past participle of sauter to leap (see sault v.²), used transitively in causative sense.

Cookery.

A. adj.

(Sometimes as past participle.) Of meat, vegetables, etc.: Fried in a pan with a little butter over a high heat, while being tossed from time to time.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > cooking > [adjective] > frying or fried > fried in specific way

sauté1869

jumped1871

southern-fried1877

pan-fried1894

sautéed1896

chicken-fried1914

stir-fried1959

blackened1981

1869 A. Gouffé tr. J. Gouffé Royal Cookery Bk. (new ed.) i. vi. 90 Beef kidney can also be sauté in the following way.

B. n.

A dish cooked in the above manner.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > cooked food > sautéed food

sauté1813

1813 L. E. Ude Fr. Cook (1827) 194 Mind, you must never let the sauté be too much done.

1828 E. Bulwer-Lytton Pelham III. iii. 38 ‘Long life to the Solomon of sautés,’ was my audible exclamation.

1869 A. Gouffé tr. J. Gouffé Royal Cookery Bk. (new ed.) i. vi. 93 For sautés, the fire should be brisk.

1870 Dubois Artistic Cookery 56 A sauté of chickens.

attributive.1813 [see sauté vb. at Derivatives]. 1845 E. Acton Mod. Cookery vii. 196 The sauté-pan..is much used by French cooks instead of a frying-pan.1846 A. Soyer Gastron. Regenerator 341 Melt two ounces of butter in a sauté-pan.1960 E. David French Provinc. Cooking 68 Few English kitchens seem to possess sauté pans.

Derivatives

sauté v. = sauter v.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > cooking > cook [verb (transitive)] > fry > fry in specific way

sauté1868

sauter1869

jump1870

pan-fry1916

stir-fry1959

blacken1984

1813 L. 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.]

1868 M. Jewry Warne's Model Cookery 51 To ‘Sauté’ anything means to dress it quickly, in a small pan, with a very little butter [etc.].

1907 G. A. Escoffier Guide Mod. Cookery ii. xvi. 512 Sauté the suprêmes in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the Jardinière garnish.

1953 I. S. Rombauer & M. R. Becker Joy of Cooking 73/1 Dice bread and sauté it in butter.

1968 Globe 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.

sautéing n.

ΚΠ

1859 Eng. Cookery Bk. 51 Frying or Sauteing, Broiling, Toasting and Braising of Animal Food.

1868 M. Jewry Warne's Model Cookery 51 The art of sauté-ing well consists in doing it quickly, to keep the gravy..in the meat.

Draft additions 1993

sautéed adj.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > cooking > [adjective] > frying or fried > fried in specific way

sauté1869

jumped1871

southern-fried1877

pan-fried1894

sautéed1896

chicken-fried1914

stir-fried1959

blackened1981

1896 F. M. Farmer Boston Cooking-School Cook Bk. xx. 285 Sautéd potatoes.

1941 A. L. Simon Conc. Encycl. Gastron. III. 90/2 Sautéed potatoes.

1980 J. Krantz Princess Daisy xxiv. 421 Roast wild boar with sautéed apples and lingonberries.

This entry has not yet been fully updated (first published 1910; most recently modified version published online March 2022).

单词	sauté
释义	sautéadj.n. /ˈsəʊteɪ/ Etymology: French, past participle of sauter to leap (see sault v.²), used transitively in causative sense. Cookery. A. adj. (Sometimes as past participle.) Of meat, vegetables, etc.: Fried in a pan with a little butter over a high heat, while being tossed from time to time. ΘΚΠ the world > food and drink > food > food manufacture and preparation > cooking > [adjective] > frying or fried > fried in specific way sauté1869 jumped1871 southern-fried1877 pan-fried1894 sautéed1896 chicken-fried1914 stir-fried1959 blackened1981 1869 A. Gouffé tr. J. Gouffé Royal Cookery Bk. (new ed.) i. vi. 90 Beef kidney can also be sauté in the following way. B. n. A dish cooked in the above manner. ΘΚΠ the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > cooked food > sautéed food sauté1813 1813 L. E. Ude Fr. Cook (1827) 194 Mind, you must never let the sauté be too much done. 1828 E. Bulwer-Lytton Pelham III. iii. 38 ‘Long life to the Solomon of sautés,’ was my audible exclamation. 1869 A. Gouffé tr. J. Gouffé Royal Cookery Bk. (new ed.) i. vi. 93 For sautés, the fire should be brisk. 1870 Dubois Artistic Cookery 56 A sauté of chickens. attributive.1813 [see sauté vb. at Derivatives]. 1845 E. Acton Mod. Cookery vii. 196 The sauté-pan..is much used by French cooks instead of a frying-pan.1846 A. Soyer Gastron. Regenerator 341 Melt two ounces of butter in a sauté-pan.1960 E. David French Provinc. Cooking 68 Few English kitchens seem to possess sauté pans. Derivatives sauté v. = sauter v. ΘΚΠ the world > food and drink > food > food manufacture and preparation > cooking > cook [verb (transitive)] > fry > fry in specific way sauté1868 sauter1869 jump1870 pan-fry1916 stir-fry1959 blacken1984 1813 L. 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.] 1868 M. Jewry Warne's Model Cookery 51 To ‘Sauté’ anything means to dress it quickly, in a small pan, with a very little butter [etc.]. 1907 G. A. Escoffier Guide Mod. Cookery ii. xvi. 512 Sauté the suprêmes in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the Jardinière garnish. 1953 I. S. Rombauer & M. R. Becker Joy of Cooking 73/1 Dice bread and sauté it in butter. 1968 Globe 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. sautéing n. ΚΠ 1859 Eng. Cookery Bk. 51 Frying or Sauteing, Broiling, Toasting and Braising of Animal Food. 1868 M. Jewry Warne's Model Cookery 51 The art of sauté-ing well consists in doing it quickly, to keep the gravy..in the meat. Draft additions 1993 sautéed adj. ΘΚΠ the world > food and drink > food > food manufacture and preparation > cooking > [adjective] > frying or fried > fried in specific way sauté1869 jumped1871 southern-fried1877 pan-fried1894 sautéed1896 chicken-fried1914 stir-fried1959 blackened1981 1896 F. M. Farmer Boston Cooking-School Cook Bk. xx. 285 Sautéd potatoes. 1941 A. L. Simon Conc. Encycl. Gastron. III. 90/2 Sautéed potatoes. 1980 J. Krantz Princess Daisy xxiv. 421 Roast wild boar with sautéed apples and lingonberries. This entry has not yet been fully updated (first published 1910; most recently modified version published online March 2022). < adj.n.1813
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