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French culinary term coming from the verb "sauter" meaning to jump. Food cooked in this manner should be cut into pieces of equal size, and shallow-fried over a good heat in butter, oil or other fat. These foods commonly include fish, poultry and meat, as well as items such as sauté potatoes - which in many unscrupulous restaurants might be deep-fried.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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