There is no word, that we know, in the English language, corresponding to the French word saute. It differs from frying in this: that to fry any object requires fat enough to immerse that object; while to saute it, requires just enough to prevent it from scorching.

Vegetables, omelets, etc., are sauted, and not fried.

Meat or fish cooked in a frying-pan with a little butter or fat, is sauted, and not fried ; but the term fried is most generally used, the other being only known to practitioners.

To saute requires a brisk fire; the quicker an object is cooked by sauteing the better.