MAGIMIX Cook Expert Recipe Manual page 67

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VEAL BL ANQUET TE
: 10 min
P R E P T I M E
C O O K I N G T I M E
S E RV E S 4 / 6
P R O G R A M M E S
1½ carrots (150g)
1 onion
50g butter, diced
150g button mushrooms
800g stewing veal
30g cornflour
200ml white wine
1 chicken stock cube
1 Fit the food processing bowl, insert the midi bowl and install the 4mm slicing disc.
Wash and peel the carrots and onion, halve the onion; thinly slice using the FOOD
PROCESSOR programme. Set the sliced carrots and onion aside. Remove the food
processing bowl; install the metal bowl.
2 Place the butter in the metal bowl, add the carrots and onion; run the EXPERT
programme for 2 minutes/speed 1A/120 °C.
3 Rinse the mushrooms under running cold water to remove any dirt. Cut in half or
quarters depending on the size.
4 Cut the meat in 3-4cm cubes, lightly flour with cornflour, place in the metal bowl
and restart the EXPERT programme for 4 minutes/speed 1A/120 °C. Add the
white wine, stock cubes, water, bay leaves and mushrooms; season to taste and
remove the cap. Run the SIMMER programme for 1 h 20 minutes. The meat should
be tender when cooked. If necessary, continue cooking for a further 10-20 minutes.
5 At the end of the programme, add the egg yolks and crème fraîche and restart the
SIMMER programme for 5 minutes. If the sauce is too thin, thicken with a little
cornflour.
6 Sprinkle with the parsley and serve with rice.
132
: 1 h 30
:
:
AT TA C H M E N T S
1 vegetable stock cube
300ml water
2 bay leaves
salt, 5 peppercorn blend
2 egg yolks
200ml crème fraîche
8g bunch parsley, washed
and chopped

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