Frieling Sitram: Speedo Pressure Cooker’s - Manual (Page 17)

VEAL
OSSO BUCCO
Four 8 oz slices of knuckle of veal - 1 dessert spoonful
of flour - 0.1 Qt of oil - 3 cloves of garlic - 1 lb of crushed
tomato - 1 glass of dry white wine - 1 bunch of mixed
herbs - salt - pepper - 8 oz of carrots - 6 oz of onions - 1
orange.
Rub the slices of knuckle in the flour and brown them in oil
in the pressure cooker. Add the carrots and the sliced
onions, the garlic, the tomatoes and the white wine. Season.
Close the pressure cooker. Cook for 45 minutes. Add orange
juice just before serving.
BLANQUETTE DE VEAU
1.5 lb of veal breast and shoulder - 1 leek - 1 carrot -
1 onion stuck with a clove - 1 bunch of mixed herbs -
salt - 5 grains of pepper - 8 oz of mushrooms.
Sauce: 1.6 oz of fat - 1.6 oz of flour - 0.5 Qt a litre of blan-
quette stock - 1 lemon - 1 egg yolk - 1 dessert spoonful
of fresh cream.
Boil 2 Qt of water in the pressure cooker with the mixed
herbs. Add the pieces of meat and close the pressure
cooker. Cook for 40 minutes. Drain, saving the stock. Cook
the minced mushrooms. Prepare the white roux: in a
saucepan, melt the fat, mix in the flour and whisk. Stir in 0.5
Qt of blanquette stock then the mushrooms, and cook for 2
to 3 minutes. Off the heat, beat the cream, the egg yolk and
the lemon juice. Incorporate the sauce which must not be
allowed to boil. Mix with the meat.
ESCALOPES GOURMANDES (GOURMET ESCALOPES)
4 veal escalopes (each weighing approx. 4 oz) – 1.6 oz
of butter – 3 oz of oil – 0.25 Qt of port (optional) – 4
slices of gruyere cheese – Salt – Pepper – 3 oz of fresh
cream – 4 slices of ham.
Prepare the escalopes by coating each of them with a layer
of ham and a layer of cheese. (For better presentation, we
advise you to stick a small wooden skewer through the
escalopes). Lay the escalopes one on top of the other in the
pressure cooker and add salt and pepper to taste. Add the
fresh cream and the port. Close the pressure cooker and
leave the mixture to cook for 3 minutes. Serve the escalopes
on a long plate and cover them with sauce.
GENOESE-STYLE BRAISED VEAL
1.650 lb of cushion of veal– 5 eggs – 2.10 oz of parme-
san – 1oz of parsley – 0.1 Qt of oil – 0.2 Qt of veal stock
– Salt – Pepper.
Separately make an omelette with the parmesan and the
chopped parsley. Cut the cushion of veal in slices and flatten
it making it wider and thinner in order to be able to roll it up.
Put the omelette on the meat slice then roll it and tie it with
string. Brown the roast in a frying pan with the oil. Pour the
stock into the pressure cooker then add the roast. Close and
cook for 15 minutes.
Note: This dish can be served hot with runner beans or cold
with a green salad.
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