The cooking of fowl sautés must, after the meats have been frizzled, be completed on the stove or, with lid off, in the oven, where they should be basted with butter after the manner of a roast.
The pieces are withdrawn from the utensil with a view to swilling the latter, after which, if they be put back into the sauce or accompanying garnish, they should only remain therein a few moments or just sufficiently long to become properly warm.
The procedure is the same for game sautés.
Sautés of butcher’s meats (red meats), such as tournedos, kernels, cutlets, fillets, and noisettes, are always effected on the stove; the meats are frizzled and cooked with a small quantity of clarified butter.
The thinner and smaller they are, the more rapidly should the frizzling process be effected.
When blood appears on the surface of their raw side, they should be turned over; when drops of blood begin to bedew their other side, they are known to be cooked.
The swilling of the utensil obtains in all sautés. After having withdrawn the treated product from the saucepan, remove the grease and pour the condimentary liquid (a wine), that forms part of the accompanying sauce, into the saucepan.
Set to boil, so that the solidified gravy lying on the bottom may dissolve, and add the sauce; or simply add the swilling liquid to the prepared sauce or accompanying garnish of the sauté. The utensil used must always be just large enough to hold the objects to be treated. If it be too large, the parts left uncovered by the treated meats burn, and swilling is then impossible, whence there results a loss of the solidified gravy which is an important constituent in the sauce.
Sautés of white, butcher’s meats, such as veal and lamb, must also be frizzled in hot fat, but their cooking must be completed gently on the side of the fire, and in many cases with lid on.
[116]
]Preparations of a mixed nature, which partly resemble sautés and partly braisings, are also called sautés. Stews, however, is their most suitable name.