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RECIPES
Quantities used in each cycle must not exceed the values indicated in the table (TABLE
MAXIMUM TIME AND QUANTITY RECOMENDED)
Coarsley mince onions, then meat. Heat butter in a pan and fry onions. Take half out
before browning. Blend fried onios, meat, egg, salt pepper and nutmeg. Prepare mincemeat
and cover with flour. Remove onion from pan when browned. Add, if necessary, some
butter to pan and fry mincemeat on both sides to a golden brown.
Arrange meat on a hot serving plate and scatter browned onions over top.
Serve with mustard and pickled gherkins.
Boil potato. Finely mince veal, onion, bread, leeks, parsley. Fry onion in 20 g of butter.
Peel potato and mash with a fork. Mix veal, onion, potato, bread and parsley in a bowl.
Add egg, potato flour and 1 tbsp of cool water. Keep in a cool place for 1 or 2 hrs.
Roll mixture out 3 mm thick. Cut into squares and place minced leeks on top. Roll each
square up, using, in necessary, a pastry palette knife. Place roulades on a dish and keep
in refrigerator until next day. Preheat oven 1 hr before serving. Melt half of butter in a
pan and fry roulades. Add a little butter if necessary.
Place fried roulades in a buttered ovenproof dish and keep warm. Pour cream over,
cover with foil and cook in oven fot 10 mins.
Serve with steamed vegetables or a salad.
Hamburguer
• 100 g lean meat p. pers.
• 2 onions
• 1 egg
• Salt
• Pepper
• Nutmeg
• 50 g butter
• Mustard
• Pickled gherkins
Veal roulades
• 300 g veal
• 1 potato
• 20 g butter
• 1 onion
• 1 slice of dry bread
• 1 egg
• 1 tbsp potato flour
• parsley
• 2 leeks (white parte only)
• 125 g butter
Roast veal Genoese style
• 1 1/2 Kg breast of veal
• 3 eggs
• 2 slices of dry bread
• 20 g butter
• 1 onion
• 250 g pork
• 50 g parmesan grated
• 200 g spinash or lettuce
• 1 spring thyme
• 250 g peas
• 1 egg
• 1 stock cube
• 1 net
• Salt and pepper
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