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Verfügbare Sprachen
Verfügbare Sprachen
If you were making soup, you would then put the steamer with the dishes to be rehea-
ted on the casserole.
In the same way it is very easy to heat baby foods.
Idea : When you have made crepes, you can keep them warm by putting them in the
"bain-marie" which you put in the casserole, with hot water. Cover with a lid.
Important :
• To avoid calcium deposits on the cooking equipment you should always – after
cooking – add some vinegar to hot water. Cleaning will be easier. Hard calcium stains
can be removed by boiling the vinegar and water.
2.2. The possible uses of the separate items
A. The casserole... as a casserole
B. The steamer... as colander
With its perforated base, the steamer is ideal to wash vegetables and fruits and to drain them.
C. The steamer... as a serving dish
In the steamer you can naturally serve as in other items in the DEMEYERE series which
enchance the table setting.
This dishes stay sufficiently hot if you cover the steamer with a lid. Place it on the cor-
responding Demeyere insulating plate. The remaining food can be kept in this way and
reheated easily.
3. Recipes
All the recipes are for 4 people. Cooking times are indicated... Please adapt in accor-
dance to determine the exact times to your taste.
CHICKEN SUPREME WITH MUSTARD SABAYON
Utensils : 1 casserole • 3 steamers • 1 bain-marie
Ingredients : 750 g of chicken • 750 g potatoes • 750 g peas • juice of 1/2 a lemon
1 litre of water • 1 carrot • 1 shallot • 1 leek • a bouquet garni • enkele peperbolletjes •
2 garlic cloves • salt • ground pepper
Sauce : 3 eggs yolks • 1 teaspoon of mustard • some chervil
Preparation : Chop the vegetables finely and boil in the casserole with the crushed, but
not peeled garlic, the bouquet garni and ground pepper. Place the peeled potatoes in
the steamer on the casserole. Add the lid and steam for +- 10 minutes. Put the chicken
breasts in the second steamer and squeeze on some lemon drops. Put the peas in the
third steamer and stack the four items together i.e. casserole, vegetable steamer, pea
steamer and chicken steamer plus lid. Cook for 12-15 minutes. To prepare the sauce:
Beat the egg yolks in the bain-marie with the mustard and heat to a creamy mixture.
Add some spoons of strained stock. Season, to taste with salt and pepper. Turn in the
chopped chervil last. To serve: Cover the chicken with the fresh ground pepper. Serve
on separate plates. Add one quarter seeded tomato which has, for a moment, been in
the steamer.
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