Frieling Sitram: Speedo Pressure Cooker’s - Manual (Page 15)

LOTTE A L’AMERICAINE (BURBOT AMERICAN STYLE)
2 lbs of burbot – 4 oz of butter – 3 tomatoes – 0.25 Qt of
cognac – 1 oz of flour – 0.25 Qt of dry white wine – 2 oz
of shallots – 0.5 oz of salt – Cayenne pepper – a pinch
of garlic – parsley – tarragon.
Cut the fish into 8 pieces and cook it in the butter in the pres-
sure cooker. Be careful that the fish does not go black but
cook it gently so that it becomes a rich golden brown. Add
the chopped shallots and stir the mixture for a few minutes.
Flambe the mixture with cognac and add the crushed toma-
toes, the garlic and the white wine. Add salt and pepper to
taste. Close the pressure cooker and leave the mixture to
cook for 15 minutes on a low heat. Take out the pieces of fish
(leaving the rest of the liquid in the pressure cooker to make
a sauce) and arrange them in a dish. Add the butter to the
sauce in the pressure cooker and sprinkle the flour in grad-
ually. Reduce the sauce for two minutes (leaving the pres-
sure cooker open). Cover the fish with sauce and the dish is
ready to serve.
POULTRY AND RABBIT
RABBIT IN MUSTARD
One 2.5 lbs saddle of rabbit - 0.5 Qt of good red wine -
1 bunch of mixed herbs - 10 grains of pepper - 2 oz of
butter - 0.05 Qt of oil - 0.1Qt of cream - salt - pepper -
strong mustard.
Marinade the rabbit the day before in the red wine with the
mixed herbs and pepper. In the pressure cooker, brown the
saddle of rabbit after draining it. Add the marinade and sea-
son. Close the pressure cooker. Cook for 30 minutes. Keep
the rabbit in a warm place and boil down to a quarter of the
quantity. Add the cream and a few spoonfuls of mustard
according to taste, heat to boiling. Cut the saddle and coat
with mustard sauce just before serving.
CHICKEN WITH RICE
One 3 lbs chicken - 1 leek - 1 carrot - 1 onion stuck with
a clove - 1 bunch of mixed herbs - 1 lemon - salt - white
pepper - 8 oz of long-grain rice - 2 oz of butter - 1.6 oz of
flour - 3 oz of fresh cream.
Prepare the court-bouillon. Place 3 Qt of water in the pres-
sure cooker and add the vegetables. Season. Close the
pressure cooker. Cook for 10 minutes. Allow the pressure
cooker to cool and add the chicken rubbed with half a
lemon. Close. Cook for one hour. Prepare a white sauce:
make a light roux in a small frying pan, with the butter and
flour. Add 0.5 Qt of stock with fat removed, the remaining
1/2 a lemon and the fresh cream. Cook the rice separately
in salted boiling water.
UK–15