21.   Butter a flameproof earthenware casserole or heavy saute pan of a size to just hold the endive.

22.   Cast-iron frying pans and saute pans of various types are always in demand.

23.   Close to serving time, heat the olive oil in a large saute pan.

24.   Coat the bottom of a saute pan with a tablespoon or two of the vinaigrette and set over high heat.

25.   Combine the leeks and reserved cooking liquid in a small saute pan over very low heat.

26.   Close to serving time, heat olive oil in a large saute pan.

27.   Combine the pecans, water and sugar in a large saute pan over medium-high heat.

28.   Dip each chile into the egg batter, then carefully place in the saute pan.

29.   Drain pasta well and add along with broccoli to cheese mixture in saute pan.

30.   Fry in the large saute pan until golden brown on both sides.