sautoire
English edit
Etymology edit
Borrowed from French sautoire.
Noun edit
sautoire (plural sautoires)
- A heavy skillet with straight sides, used for sautéing food.
- 1893, Charles Ranhofer, The Epicurean, Dover (Calla Editions), 2017 Facsimile Edition, page 334,
- Use the same slices of bread, only instead of toasting them, lay them in a sautoire with hot clarified butter; brown them on one side only, then drain, and leave the butter in the sautoire.
- 1900, Jennie Day Rees, The Complete Cook Book, page 109:
- Dip them in beaten egg, roll in fresh bread crumbs, and place in a sautoire with one ounce of clarified butter.
- 1903, Mrs. Simon Kander, Mrs. Henry Schoenfeld, The "Settlement" Cook Book, 1903: The Way to a Man's Heart, Dover, published 2005, page 74:
- Lay them in a sautoire, season with salt, pepper and two ounces butter.
- 1893, Charles Ranhofer, The Epicurean, Dover (Calla Editions), 2017 Facsimile Edition, page 334,
- Misspelling of sautoir.
- 1920, Dry Goods Economist, volume 74, numbers 3982-3990, page 73:
- Another new conceit is the sautoire made of narrow colored or metal ribbons and carrying at the end a symbol of good luck, such as an ivory elephant […]