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Updated: May 19, 2025
For instance, left-over hulled wheat can be used in soup in the same way as barley and rice, and plain cream of wheat and farina can be molded, sliced, and sauted like corn-meal mush and served with sirup. The molded cereal can also be cut into 2-inch cubes and served with any fruit juice that is thickened slightly with corn starch.
The variety of ways in which he is served is a striking index of the fertile ingenuity of the American mind; and the man who knows the oyster only on the half-shell or en escalope is a mere culinary suckling compared with him who has been brought face to face with the bivalve in stews, plain roasts, fancy roasts, fries, broils, and fricassées, to say nothing of the form "pigs in blankets," or as parboiled in its own liquor, creamed, sautéd, or pickled.
Chops and thin cuts of meat, which are intended to be pan-broiled, are really sauted if they are allowed to cook in the fat that fries out of them. FRICASSEEING. A combination of sauteing and stewing results in the cooking process known as fricasseeing.
Foods that are to be sauted are usually sliced thin or cut into small pieces, and they are turned frequently during the process of cooking. All foods prepared in this way are difficult to digest, because they become more or less hard and soaked with fat.
Next beat the white of an egg stiff and stir into the batter. Dip each fish into the mixture, then roll in bread crumbs and cook in boiling oil. Butter must not be used. In frying fish do not allow the fish to remain in the spider after it has been nicely browned, for this absorbs the fat and destroys the delicate flavor. Be sure that the fish is done. This rule applies to fish that is sautéd.
LEFT-OVER HOMINY. No waste need result from hominy that is not used at the meal for which it is prepared, for it may be utilized in many ways. For example, it may be served cold with fruit and cream, made into croquettes with chopped meat or cheese and either sauted or baked, or used in soups to increase materially their food value.
Have the spider very hot with very little fat in it. To be nice and tender they must be sautéd quickly to a nice brown. Or the chops may be broiled over the hot coals or in gas broiler, eight or ten minutes is all the time required; serve at once.
Salad herbs finely shredded and then sauted or used in salads. Chillies. Small red peppers used in seasoning. Chives. An herb allied to the onion family. Chutney. An East Indian sweet pickle. Citron. The rind of a fruit of the lemon species preserved in sugar. Collops. Meat cut in small pieces. Compote. Fruit stewed in sirup. Scallop shells in which fish or oysters are sometimes served.
LEFT-OVER CORN-MEAL MUSH. Sauted corn-meal mush and corn-meal croquettes can, of course, be made from mush that is left over after it has been cooked to serve as a cereal; however, if there is only a small quantity left, it may be utilized in still another way, namely, as a garnish for the platter on which meat is served.
Effort must be made to adjust the proportion, as adding cold fat prevents browning. Veal cutlets and many other things are far better sautéd than fried. The articles sautéd require to be watched that they do not burn; yet they must not be too often turned, or they will not brown except, of course, such things as are chopped, which require frequent stirring up.
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