BIELMEIER BHG Séries Guide D'utilisation page 20

GB
VEAL RouLADES
Info: Meat must be precooked to rare
before preserving!
Makes 4 – 6 portions

700 g veal leg
(approx . four – six 120 – 150 g cutlets)

2 onions

50 g gherkins

50 g lean smoked ham

2 – 3 tbsp medium­hot mustard

Salt and pepper

2 tbsp oil

400 ml veal stock
JAR-BAKED RAISIN whEAT CAKES
Ingredients

500 g flour

1⁄8 – ¼ litre of milk

3 – 4 eggs

80 g sugar

12 g fresh yeast
or ½ packet of dried yeast

Pinch of salt

150 g butter

200 g raisins
20
To prepare
Flatten the veal cutlets if necessary . Finely dice
the onions, gherkins, and ham . Add the mustard
and stir together until the mixture reaches a
smooth consistency . Season the veal cutlets with
salt and pepper and spread an equal portion of
your prepared mixture down the center strip of
each cutlet . Fold in the sides of each cutlet, and
tightly roll up the roulades and tie with string .
Alternatively, use a thin larding needle to hold
the roulades together with strips of the bacon
cut lengthwise .
Heat the oil in a stewing pot, add the roulades
and sear them on all sides . Pour in veal stock to
deglaze the pan, and then cover and stew on me­
dium heat until tender .
Remove the string or larding needles, place the
roulades in jars, cover with the gravy up to 3 cm
below the rim and leave to cook in your preserv­
ing cooker for 75 minutes at 100°C.
To prepare
Mix the yeast with lukewarm milk . Add the melt­
ed, lukewarm butter, the salt, sugar and eggs and
mix well . Sieve in the flour and stir it into the mix­
ture . Knead and work into soft dough . Cover and
leave to stand overnight .
The following day, knead the dough again until
it comes away from the sides of the bowl . Then
quickly work in the raisins .
Next, grease your wide­mouthed canning jars
well and line with a layer of breadcrumbs or
ground nuts .
Fill each jar half­full with the dough mixture and
leave to prove for a short time .
Seal the jars with the lids and clips . You can bake
and preserve these cakes at the same time using
the hot water bath method by leaving them in
your preserving cooker for 120 minutes at 100°C.
Enjoy using your Bielmeier preserving cooker!