1.   The potato cakes should be crisp outside and meltingly soft inside.

2.   After a cheese course comes dessert, a delicate apple tart or the ubiquitous molten chocolate cake, crisp outside and liquidy inside.

3.   Main courses included some beautifully old-fashioned cooking, like redfish sauteed in butter until it was crisp outside but still deliciously moist within.

4.   Once drained, they are sauteed only until they are crisp outside and rosy inside, then blotted dry and sliced.

5.   Saute until crisp outside, rosy inside.

6.   Roll in cornmeal, saut in butter or oil until very crisp on outside.

7.   The livers are crisp outside and coated with a rich sauce made with a blend of Port and Cabernet Sauvignon.