Certain raw vegetables, e.g. sliced onions and sliced baby marrow, may be shallow fried in butter in a pan on top of the stove. Vegetables that have previously been boiled or steamed and refreshed may be reheated in a chaudfont, well drained and then also shallow fried. Alternatively they may be drained immediately they are cooked and then shallow fried in butter until they are lightly colored, e.g. cauliflower, marrow, Brussels sprouts. Shallow fried vegetables appear on the menu as Légumes Sautés or Légumes Sautés au Beurre.
Serve in a stainless steel or silver vegetable dish. The size of the dish should be in proportion to the number of portions contained in it. The serving dish should be hot.
Assessment of the completed dish
(1) The vegetables should appear fresh. They should be of an even size and, where appropriate, neatly cut.
(2) They should be a fresh color depending upon type.
(3) They should be nutty in texture and not overcooked.
(4) There should be no water or fat in which the vegetables have been cooked in the bottom of the dish.
(5) They should be lightly and evenly colored on all sides.