Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter.

Stewed Chicken. Cut a spring chicken in pieces at the joints; season with salt and pepper and sauté in hot butter.

Roll the oysters in fine bread-crumbs and sauté until brown on both sides.

Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil; then cover and simmer until tender.

9 and 10 are flat sauce or sauté pans, the ancient one being fluted in the handle, and having at the end a ram's head.

[Illustration: SAUTÉ PAN.] 571.

THE UTENSILS USED FOR THE PURPOSES OF FRYING are confined to frying-pans, although these are of various sizes; and, for small and delicate dishes, such as collops, fritters, pancakes, &c., the sauté pan, of which we give an engraving, is used.

Put the butter into a frying or sauté pan, set it over the fire, and let it get very hot; peel, and cut the potatoes into long thin slices; put them into the hot butter, and fry them till of a nice brown colour.

It was tried in every fashion,braised brisket, roasted ribs, broiled steaks, filet sauté, boiled aitchbone, &c.,and in all, gave evidence of the fact, that a new meat of surpassing value had been added to the products of the English park.

Then cover the basin with a cloth, put it in a warm place, and when the dough has nicely risen, knead it into small balls; butter the bottom of a deep sauté-pan, strew over some pounded sugar, and let the dampfnudeln be laid in, but do not let them touch one another; then pour over sufficient milk to cover them, put on the lid, and let them rise to twice their original size by the side of the fire.

Beat up 12 eggs (the fresher the better); throw up the sauté of roe and tunny, stirring it so as to mix all well together; then make your omelet in the usual manner, endeavouring to turn it out long, thick, and soft.

The roe and the tunny must be beaten up (sauté) without allowing them to boil, to prevent their hardening, which would prevent them mixing well with the eggs.

Gopher soup; rattlesnake hash; squirrel sauté; fricasseed opossum; pumpkin pie.

Dip sandwiches, one at a time, in this mixture, and sauté in butter, cooking on one side until browned, and then turning and browning the other side.

Sauté in 4 tablespoons melted butter or cooking oil.

Sauté in Butter on one side only.

Sauté mushroom caps in 1 tablespoon butter for 3 minutes.

Peel 1/2 pound mushroom caps, sauté in 2 tablespoons butter, and add to tuna fish.

Stewed lentils; baked tomatoes or onions, and sauté potatoes; milk pudding and stewed fruit.

4. That heat from heated surfaces is used in pan-broiling, sauté, baking, braising or pot-roasting.

Sprinkle with salt and pepper, roll in beaten egg and bread crumbs, and fry a nice brown in hot fat. SWEETBREAD SAUTÉ WITH MUSHROOMS Clean sweetbread, boil until tender, and cut in small pieces.

CHICKEN CURRY Cut chickens in pieces for serving; dredge in flour and sauté in hot fat.

Sauté in chicken-fat to a light color, a jointed chicken slightly parboiled, or slices of cold cooked chicken or turkey.

SCALLOPED MUSHROOMS Sauté mushrooms and prepare two cups of white sauce for one pound of mushrooms, add one teaspoon of onion juice.

Flatten into cakes and sauté in butter, or place on a buttered tin with a small piece of butter on the top of each and bake in a hot oven until golden brown.