Sitram SITRASPEEDO Mode D'emploi page 23

removed, the remaining 1/2 a lemon and the fresh cream. Cook the rice separatelyin salted boiling water.
WHITE MEAT OF FOWL IN A CREAM SALAD DRESSING
2.20 lbs of white meat of fowl - 1 Qt of poultry stock - Salt - Pepper - Vinegar - 0.1 Qt of cream.
Pour the poultry stock into the pressure cooker then add the meat, season to taste with salt and pepper and close. Cook for 30
minutes. Meanwhile make a salad dressing according to your taste, bring the cream to the boil and add to the salad dressing
before serving. After cooking, cut the white meat of fowl into thin slices and serve cold topped with the cream seasoned
with vinegar.
SAUTÉ OF DUCK IN PINEAPPLE
One 2.75 lbs of duck cut into pieces - 2 oz of onions - 1/2 oz of garlic - 1.5 oz of runner beans - 6 slices of
tinned pineapple (diced) - 2.5 oz of tomatoes - 0.17 oz of dried mushrooms - 0.53 oz of perfumed mushrooms
- 0.1 Qt of oil - 1/2 oz of butter - 1/2 oz of flour.
Fry the duck pieces in 1/2 oz of butter with the minced onion and minced garlic. Put everything into the pressure cooker
and moisten with the tinned pineapple juice. Season to taste with salt and pepper and close the pressure cooker. Cook for
5 minutes. Separately soak the dried mushrooms in the salted water, then cut them and the perfumed mushrooms into
thin strips. Once the duck has finished cooking, add the oil, diced tomatoes, mushrooms, diced pineapple and runner beans
cut into 4 into the pressure cooker. Close and cook for 5 minutes. Remove the meat and vegetables from the pressure cooker
and thicken the sauce with the creamed butter (softened butter + flour).
DUCK WITH OLIVES
1 duck weighing approx. 2.5 lbs - 6 oz of green olives - 2 oz of butter - 0.25 Qt of oil - 12 small onions - 1 oz
of starch - 1 glass of white wine - 0.25 Qt of water - Salt - Pepper.
Put the butter and oil in the pressure cooker. Brown the duck on all sides. Take out the excess fat, add the starch, stir the
mixture around. Add the pitted and blanched olives and small onions. Moisten with the white wine and water. Add
season, close and leave to cook for 25 minutes.
DUCK LEGS WITH TURNIPS
4 duck legs - 3 turnips cut into sticks - 0.5 Qt of white wine - 0.5 Qt of chicken stock - 2 oz of butter - 5 small
onions - 1 oz of cognac.
Braise the duck legs with cognac, salt and pepper them, put the duck legs in the pressure cooker until golden brown. Take
out the duck legs, brown the turnips with a teaspoon of sugar and with the onions. Deglaze with the white wine. Add the
chicken stock and then the duck legs. Close the pressure cooker and leave to cook for 25 minutes.
VEAL
OSSO BUCCO
Four 8 oz slices of knuckle of veal - 1 dessert spoonful of flour - 0.1 Qt of oil - 3 cloves of garlic - 1 lb of
crushed tomato - 1 glass of dry white wine - 1 bunch of mixed herbs - salt - pepper - 8 oz of carrots - 6 oz of
onions - 1 orange.
Rub the slices of knuckle in the flour and brown them in oil in the pressure cooker. Add the carrots and the sliced onions,
the garlic, the tomatoes and the white wine. Season. Close the pressure cooker. Cook for 45 minutes. Add orange juice just
before serving.
BLANQUETTE DE VEAU
1.5 lb of veal breast and shoulder - 1 leek - 1 carrot - 1 onion stuck with a clove - 1 bunch of mixed herbs -
salt - 5 grains of pepper - 8 oz of mushrooms. Sauce: 1.6 oz of fat - 1.6 oz of flour - 0.5 Qt a litre of blanquette
stock - 1 lemon - 1 egg yolk - 1 dessert spoonful of fresh cream.
Boil 2 Qt of water in the pressure cooker with the mixed herbs. Add the pieces of meat and close the pressure cooker. Cook
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