SITRAM 5 L, Instructions Manual

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TWO CELERY CREAM
1 small celeriac – 1 celery stick – 1/2 bunch of cress– 1
white leek – 4 slices of sandwich bread – 1 Qt of hot
water – 0.25 Qt of milk – 0.1 Qt of cream – 12 oz of pota-
toes – 2 oz of butter – 1/2 oz of powdered nutmeg – Salt
– Pepper.
Peel and wash the vegetables, then dice them into big
pieces. Brown the leeks in the open pressure cooker for 3
minutes in 2 oz of butter then add the celery and the cress.
Mix everything well and pour in 1 Qt of hot water. Bring to the
boil then add the potatoes and the milk. Season to taste with
salt and pepper and close the pressure cooker. Cook for 10
minutes. Stir the soup and add the cream. Serve very hot
with little croutons.
CREAM OF FENNEL
28 oz of fennel – 10 oz of potatoes – 0.5 Qt of cream – 2
onions – 4 twigs of parsley – 1 oz of butter– Salt –
Pepper – 1 Qt of water.
Peel and wash the vegetables, then cut them into thin strips.
Brown the onions in the butter in the open pressure cooker
for 5 minutes then add the fennel. Leave to simmer for 6
minutes then add the potatoes and 1 Qt of hot water.
Season to taste with salt and pepper and close the
pressure cooker. Cook for 10 minutes. Stir and
add the cream. Serve with a parsley leaf on
each plate.
FISH
COD IN WHITE WINE
1.5 lb of desalted cod fillet - 2 lbs of pota-
toes - 2 oz of butter - 0.05 Qt of oil - 4 oz of
onions - 1 glass of white wine - 2 glasses of
water - pepper - parsley.
Place the butter and the oil in the pressure cooker. Add the
sliced onions and stir until they are coloured. Add the sliced
potatoes and stir. Add the cod fillets, pepper, white wine and
water. Close the pressure cooker. Cook for 10 minutes on a
low heat. Lay on a long dish and sprinkle with parsley.
BURBOT A LA PROVENCALE
2 lbs of burbot - 20 oz of tomatoes - 5 cloves of garlic - 1
glass of dry white wine - 1 bunch of mixed herbs - 0.05 Qt
of olive oil - salt - pepper.
Heat the olive oil in the pressure cooker and colour the bur-
bot on all sides. Add the crushed tomatoes, crushed garlic,
dry white wine and seasoning. Close the pressure cooker.
Cook for 10 minutes.
MOULES MARINIERES
4 lbs of mussels – 0.25 Qt of white wine – 1 oz of butter
– 2 shallots – 1 oz of chopped parsley – 1 bouquet garni
Melt the butter in the bottom of the pressure cooker. Add the
thinly sliced shallots and cook them for five minutes until
they begin to turn brown. Add the white wine, the
mussels, the bouquet garni, the parsley and salt
and pepper to taste. Close the pressure cooker
and leave the mixture to cook for 4 minutes.
UK–14