Sitram SITRASPEEDO Mode D'emploi page 24

for 40 minutes. Drain, saving the stock. Cook the minced mushrooms. Prepare the white roux: in a saucepan, melt the fat, mix
in the flour and whisk. Stir in 0.5 Qt of blanquette stock then the mushrooms, and cook for 2 to 3 minutes. Off the heat, beat
the cream, the egg yolk and the lemon juice. Incorporate the sauce which must not be allowed to boil. Mix with the meat.
ESCALOPES GOURMANDES (GOURMET ESCALOPES)
4 veal escalopes (each weighing approx. 4 oz) - 1.6 oz of butter - 3 oz of oil - 0.25 Qt of port (optional) - 4
slices of gruyere cheese - Salt - Pepper - 3 oz of fresh cream - 4 slices of ham.
Prepare the escalopes by coating each of them with a layer of ham and a layer of cheese. (For better presentation, we advise
you to stick a small wooden skewer through the escalopes). Lay the escalopes one on top of the other in the pressure cooker
and add salt and pepper to taste. Add the fresh cream and the port. Close the pressure cooker and leave the mixture to cook
for 3 minutes. Serve the escalopes on a long plate and cover them with sauce.
GENOESE-STYLE BRAISED VEAL
1.650 lb of cushion of veal - 5 eggs - 2.10 oz of parmesan - 1oz of parsley - 0.1 Qt of oil - 0.2 Qt of veal stock
- Salt - Pepper.
Separately make an omelette with the parmesan and the chopped parsley. Cut the cushion of veal in slices and flatten it
making it wider and thinner in order to be able to roll it up. Put the omelette on the meat slice then roll it and tie it with string.
Brown the roast in a frying pan with the oil. Pour the stock into the pressure cooker then add the roast. Close and cook for 15
minutes. Note: This dish can be served hot with runner beans or cold with a green salad.
MUTTON
MUTTON STEW
1 lb of mutton chops - 1 lb of collar of mutton - 0.2Qt of oil - 3 cloves of garlic - 4 oz of onions - 1 bunch of
mixed herbs - salt - pepper - 2 lbs of potatoes.
In the pressure cooker, brown the pieces of mutton in oil and eliminate the surplus grease. Add the chopped onions and
stir for a few moments. Add crushed garlic. Season. Three quarters cover with water. Close the pressure cooker. Cook for 25
minutes. Open and add the potatoes cut into large cubes. Close. Cook for 10 minutes.
SPRING MUTTON STEW
1.5 lb of mutton breast, collar and chops - 4 oz of onions - 2 cloves of garlic - 1 bunch of mixed herbs - 0.1
Qt of oil - 1 spoonful of tomato puree - 1 spoonful of flour for the sauce - 12 oz of carrots - 6 oz of turnips - 6
oz of green beans - 6 oz of peas.
In the pressure cooker, pour in the oil and colour the meat. Remove the excess oil. Sprinkle with flour. Add the tomato
and the chopped onions. Season and add the mixed herbs. Three quarters cover the meat with water. Close the pressure
cooker. Cook for 30 minutes. Open and add the carrots and the turnips cut into sticks, together with the green beans and the
peas. Close. Cook for 20 minutes.
SHOULDER OF LAMB WITH WHITE BEANS
2 lbs of shoulder of lamb - 2.5 oz of fat - 1.5 onions - 2 oz of concentrated tomato puree - 1 glass of white
wine - 1 bouquet garni - Salt - Pepper - 2 cloves of garlic - 1lb semi-dried white beans - Chopped parsley.
Cook the beans for 8 minutes in the pressure cooker, then drain. Now glaze the lamb in the pressure cooker, adding chopped
onions ans concentrated tomato puree. Turn over, then add the beans. Half fill with water, add the bouquet garni, add salt
and pepper. Close the pressure cooker and leave it to cook for 17 minutes. Sprinkle parsley before serving. Just before serving
prepare a sauce with flour and butter to thicken the bean mixture.
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