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SAUTE POULET [1 record]

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Record 1 1994-04-12

English

Subject field(s)
  • Cooking and Gastronomy

French

Domaine(s)
  • Cuisine et gastronomie
OBS

Sauté : apprêt de viande de boucherie (veau ou agneau surtout), de volaille (poulet ou lapin) de gibier ou de poisson, détaillé en morceaux réguliers, que l'on fait «sauter» à chaleur vive dans un corps gras avant de les singer, puis de les mouiller pour qu'ils continuent de cuire à couvert. Le fond de cuisson [...] fournit la sauce [...].

Spanish

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