Sautéing

A classic sauté of meat, poultry or firm-textured fish starts with browning the food [often dusted with flour] in hot fat to seal in the juices. This done, the fat is poured off and replaced with a liquid, such as wine, to dislodge the pan sediment, then stock is added to moisten, along with any other flavourings. The pan is partially covered and the cooking proceeds on top of the stove or in the oven. The cooked food is then transferred to a warm platter while the sauce is reduced and cleansed by skimming. A final addition of beurre manié [butter kneaded with flour], butter or cream and sometimes a vegetable purée complete the sauce. The meat or fish is then warmed in the sauce for a moment before being served.