Demeyere Pressure Cooker Gebrauchsanweisung Seite 61

France: P
OT AU FEU
C 25 - 30 Min.
OOKING TIME
I
NGREDIENTS
900 g (2 lb) topside of beef • a large piece of marrow, shin bone or knuckle of veal • 1,2 l (2 pt)
water • 2 legs and 2 wings of chicken • 4 small onions • 4 medium carrots • 2 small turnips, halved
4 leeks (white part only) • 1 clove garlic, chopped • bay leaf • 1 branch of thyme • 1 branch of parsley
salt and pepper • crisp French bread to accompany
mustard or horseradish sauce to be served separately
P
REPARATION
Lift the trivet from the cooker, put in the meat, the bone and the water. Bring to the boil in the open
pan, skim well. Bring to pressure, give all but 8 minutes of the cooking time and reduce the pressure.
Skim again if necessary, put in the chicken, vegetables and seasonings, bring to pressure again. Cook
for about 20 minutes. Allow the pressure to reduce at room temperature. Lift out the meat and serve,
with the skinned chicken, on a hot dish. Strain the broth, lift out the vegetables, arrange round the
serving dish and keep hot. Skim the fat from the broth with kitchen paper, return to the pan, taste
and correct seasoning, reheat and serve in individual bowls, with the crisped French bread served sepa-
rately. The meat may be carved before being taken to table: lay out in slices with a chicken piece to
form a portion, each being accompanied by a selection of vegetables. Serve the mustard or horsera-
dish sauce (which would be delicious with soured cream), separately.
Netherlands: C
OD AND SHRIMPS RAGOUT
C 6 Min.
OOKING TIME
I
NGREDIENTS
3-4 dl (3/4 pt) water • 2 small cod or 4 steaks • a little lemon juice (from 1 little lemon) • salt and pep-
per
For thickening: 1 tablespoon butter• 1 tablespoon flour • 100 g (4 oz) shrimps (fresh or frozen)
To garnish: 2 tablespoons chopped parsley
P
REPARATION
Put the water, the lemon juice and seasoning into the cooker and place the fish on the trivet, bring to
pressure, cook for 6 minutes and reduce the pressure. During this cooking melt the butter in a small
saucepan, add the flour and allow to cook without browning. Lift out the fish, add the stock to the
flour in the saucepan, stirring continuously, put in the shrimps, bring to the boil, taste and correct sea-
soning and cook for 2-3 minutes. Divide the fish into large pieces, removing all skin and bone, put
back in the cooker (without cover), pour over the sauce and reheat. Serve in a deep dish, sprinkled
thickly with parsley.
(
KABELJAUW EN GARNALENRAGOUT
)
En
61