TOMATO SAUCE
Ingredients:
• 5 kg tomatoes
• 10 shallots
• 10 cloves of garlic
• Olive oil
• Thyme, bay leaves, basil
• Salt, pepper
Brown the finely cut shallots and very finely chopped garlic in
olive oil in a frying pan.
Add the tomatoes cut into pieces, the thyme, bay leaves and
seasoning.
Cook for one hour.
When cooked, remove from heat and add basil.
Leave to cool for 10 minutes, then pour the whole preparation
into your ROBOT-COUPE automatic sieve-juicer.
After processing, you will obtain a tomato sauce without any
skin or seeds.
PULPED PEPPERS
Ingredients:
• 1 kg peppers
Cut the peppers in half and steam them until cooked. Then put
them through the automatic sieve-juicer in order to obtain to
pulp without any seeds and that can be used to flavour
whatever sauces you wish.
RED PEPPER MOUSSE
Ingredients:
• 1 kg pulped red peppers
• 5 gelatine leaves
• 1 litre of cream
• Salt, pepper
Melt the five gelatine leaves in 1 kg of red pepper pulp.
Season with salt and pepper.
Whip one litre of cream and then stir the pulp into the
whipped cream.
Pour the mixture into individuals bowl to set and leave in a
cool place for three hours.
SAUCE A L’AMERICAINE
Ingredients:
• Shellfish (crustaceans) as desired: live lobster,
edible crab
• Oil
• 50 g butter
• 1 clove of garlic
• 12 shallots
• 1 carrot
• 4 tomatoes
• 1 glass of dry white wine
• 100 ml fumet (concentrated stock)
• 100 ml cognac
• 100 ml Madeira wine
• Spices, salt, pepper
Stun the shellfish and cut them into pieces. Put the coral and
the creamy parts to one side. Sauté the pieces of shellfish in oil
just until they are well-coloured and then remove them from
the frying pan.
Melt 50 g of butter and allow it to turn a golden colour, then
add the garlic, the chopped shallots and the carrot cut into
thin round slices. Braise these vegetable, then add the shellfish
followed by the tomatoes, white wine, fumet and seasoning.
Cook for 30 minutes.
Then add the coral. Stir in the cognac and Madeira wine and
cook for another 30 minutes.
Crush the shells of the shellfish in a cutter-mixer and then
slowly pour the preparation into your sieve-juicer. Process to
obtain a smooth, creamy sauce.
POULTRY STOCK
Ingredients:
• 3 quails
• 1 carrot
• 1 onion
• 2 litres of white wine
• Cloves, spices
• Salt, pepper
Cut the quails into pieces and grind them roughly.
Chop up the carrot and the onion.
Brown the quails in oil over a high heat until they are well-
browned. Then add the vegetables. Pre-cook for 5 minutes.
Then pour in the wine and water. Boil over a high heat and
without covering until the volume of liquid has been reduced
to 1 litre.
Then put the preparation through your sieve-juicer.
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UNTREATED ORANGE MARMALADE
Wash the oranges. Cut them into 3 mm thick slices with the
peel using the CL50 vegetable preparation attachment. Put
one quarter of the slices to one side.
Feed the rest of the slices through the sieve-juicer to obtain a
pulp. Add the remaining slices to the pulp.
Then add 750 g of sugar, 100 g of powdered glucose and
a little pectin per kilogram of oranges.
Cook at 106°C while stirring. Add whisky when cooked.
QUINCE CONSERVE
Cook whole quinces with a lot of water. When they are
cooked, put them through the sieve-juicer.
Weigh the pulp and add 750 g of sugar and 100 g of
preserving sugar per kilogram of pulp.
Cook at 106°C while stirring.
APRICOT, PLUM AND CHERRY PLUM JAM
Burst the fruit by steaming it or heating it in a saucepan
with tartaric acid.
Put three-quarters of the fruit through the sieve-juicer. Then
mix the remaining whole fruit with the pulp.
Add 750 g of sugar and 100 g of preserving sugar per ki-
logram.
ASPARAGUS MOUSSELINE
Ingredients:
• 2 kg asparagus
• 1 kg double cream
• 600 g eggs
• 200 g yolks
• Salt, pepper
Cook and drain the asparagus.
Put the asparagus through the sieve-juicer to separate out the
vegetable fibres.
After this processing operation, rinse your sieve-juicer by
quickly tipping in the cream and eggs.
Place the mixture in a dish greased with butter and cook stan-
ding in a saucepan containing water.
Serve with a tomato sauce.
