Sitram SITRASPEEDO Mode D'emploi page 25

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BEEF
BOEUF BOURGUIGNON
2 lbs of clod of beef or shoulder of beef - 4 oz of fresh breast - 6 oz of onions - 6 oz of carrots - 2 cloves of
garlic - 0.05 Qt of oil - 1 dessert spoonful of flour - 1 bunch of mixed herbs - salt - pepper - 0.05 Qt of good
red wine - 1 tea spoonful of chopped parsley.
Pour the oil into the pressure cooker. When it is hot, brown the meat cut into pieces. Add the diced onions and the carrots cut
into sticks, sprinkle with flour while stirring. Close the pressure cooker. Cook for 5 minutes. Season and add the crushed garlic,
the mixed herbs and the red wine (it is preferable to flambé it first) and 2 glasses of water. Close the pressure cooker. Cook for
60 minutes. Serve in a flat dish, sprinkled with chopped parsley, with boiled potatoes.
POT-AU-FEU
2.5 lbs of beef (cutlets - chuck - knuckle) - 1 marrow bone - 8 oz of turnips - 12 oz of carrots - 6 oz of leeks - 1
onion stuck with a clove - 1 stick of celery - 1 bunch of mixed herbs - salt - 5 grains of pepper.
In the pressure cooker, place the meat in the boiling water and skim several times. Add the mixed herbs and season.
Cook for 1 hour 30 minutes. If the vegetables are new, add them only after one hour' s cooking. Poach the marrow bone
in a muslin cloth and serve separately, with a few drops of lemon.
LEGUMES
GREEK-STYLE MUSHROOMS
2 lbs of mushrooms - 3 shallots - 0.5 Qt of olive oil - 1 bouquet garni - 3 glasses of white wine - Lemon juice
- Coriander - Peppercorns - 2 oz of concentrated tomato puree.
Peel and slice the mushrooms. Put the olive oil, the chopped shallots, the white wine and the tomato puree into the pressure
cooker. Add salt and pepper to taste the put in the mushrooms. Close the pressure cooker and leave the mixture to cook for
3 minutes.
RATATOUILLE
1 eggplant - 1 green sweet pepper - 3 zuccinis - 4 tomatoes - 1 onion - 3 oz oil olive oil - 1 pinch of coarse –
Salt - Pepper.
Cut the vegetables into thin slices. Put the onion, the green sweet pepper and the tomatoes in the pressure cooker and cook
them in the oil until they begin to turn brown. Add the zuccinis and the eggplant. Add the salt and pepper and then pout in
0.5 Qt of water over the vegetables. Close the pressure cooker and leave the mixture to cook for 5 minutes.
DESSERTS
RICE PUDDING WITH CARAMEL
8 oz of round grain rice - 0.5Qt of milk - 4 oz of granulated sugar - 2 oz of lump sugar - 1/2 a lemon - 2 egg
yolks - 1.6 oz of melted butter.
Blanch the rice for 3 minutes. Drain. In the pressure cooker, add the milk mixed with the butter, then sprinkle on the rice. Close
the pressure cooker. Cook for 10 minutes. When the rice is cooked, add the sugar and two egg yolks after taking it off the heat.
Lay on a hollow dish. Prepare the caramel with sugar, 1 glass of water and lemon juice. When the colour is right, add the rice.
FRUIT MARMELADE (apples and pears) 2 lbs of apples and pears - 4 oz of sugar - 1/2 spoonful of cinnamon - powdered ginger
- 1/2 a pod of vanilla - 1/2 a lemon. Peel the pears and apples and cut into strips. Place together in the pressure cooker. Add
the sugar, the 1/2 pod of split vanilla. Flavour with the ginger, cinnamon and lemon juice. Close the pressure cooker. Cook for
10 minutes on a low heat.
APRICOTS A LA CONDE
8oz of short grain rice - 0.5 Qt of milk - 4 oz of sugar - 2 egg yolks - 1.6 oz of butter - 8 canned apricots in
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Table des Matières
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Table des Matières