AEG MC1751E Operating Instructions Manual page 24

Recipes
Switzerland
Zurich veal in cream
Total cooking time: approx. 11-15 minutes
Utensils: Dish with lid (2 I capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1 onion (50 g), finely chopped
seasoned gravy browning, for approx. '/2 I gravy
300 ml cream
1 tbsp parsley, chopped
1. Cut the fillet into finger-width strips
2. Grease the dish all over with the butter. Put the on
and the meat into the dish, cover and cook. Stir on"
during cooking.
7-10 min. ^1 800 W
3. Add the white wine, gravy browning and crean
cover and continue cooking. Stir occasionally.
4-5 min. 800 W
stand for approx. 5 minutes. Serve garnished with
Sole fillets
Utensils: Shallow, oval oven dish with microwave cling
film (approx. 26 cm long)
Ingredients
400 g sole fillets
2 tomatoes (150 g)
1 tsp butter or margarine for greasing
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt Et pepper ^
2 tbsps butter or margarine (20 g)
Greece
Braised lamb with green beans
Total cooking time: approx. 20-24 minutes
Utensils: Shallow, oval souffle mould with lid
(about 26 cm long)
Ingredients
1-2 tomatoes (100 g)
400 g lamb, boned
1 tsp butter or margarine for greasing the bowl
1 onion (50 g), finely chopped
1 clove garlic, crushed
salt ft pepper
sugar
250 g tinned green beans
1. Skin and remove the stalks of the tomatoes, then
puree in a blender or food processor.
2. Cut the lamb into large chunks. Grease the bowl w
butter. Add meat onions and garlic, season, cover
9-11 min. ^1 800 W
3. Add beans and pureed tomatoes to the meat cove
and continue cooking.
11-13 min. 560 W
After cooking, leave the lamb to stand for
iu prefer to use fresh beans, th