SITRAM 5 L, Instructions Manual

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WHITE MEAT OF FOWL IN A CREAM SALAD DRESSING
2.20 lbs of white meat of fowl – 1 Qt of poultry stock –
Salt – Pepper – Vinegar – 0.1 Qt of cream.
Pour the poultry stock into the pressure cooker then add the
meat, season to taste with salt and pepper and close. Cook
for 30 minutes. Meanwhile make a salad dressing according
to your taste, bring the cream to the boil and add to the salad
dressing before serving. After cooking, cut the white meat of
fowl into thin slices and serve cold topped with the cream
seasoned with vinegar.
SAUTÉ OF DUCK IN PINEAPPLE
One 2.75 lbs of duck cut into pieces – 2 oz of onions–
1/2 oz of garlic – 1.5 oz of runner beans – 6 slices of
tinned pineapple (diced) – 2.5 oz of tomatoes– 0.17 oz of
dried mushrooms – 0.53 oz of perfumed mushrooms–
0.1 Qt of oil – 1/2 oz of butter - 1/2 oz of flour.
Fry the duck pieces in 1/2 oz of butter with the minced onion
and minced garlic. Put everything into the pressure cooker
and moisten with the tinned pineapple juice. Season to taste
with salt and pepper and close the pressure cooker. Cook for
5 minutes.
Separately soak the dried mushrooms in the salted water,
then cut them and the perfumed mushrooms into thin strips.
Once the duck has finished cooking, add the oil, diced
tomatoes, mushrooms, diced pineapple and runner beans
cut into 4 into the pressure cooker. Close and cook for 5
minutes. Remove the meat and vegetables from the pres-
sure cooker and thicken the sauce with the creamed butter
(softened flour).
DUCK WITH OLIVES
1 duck weighing approx. 2.5 lbs – 6 oz of green olives –
2 oz of butter – 0.25 Qt of oil – 12 small onions – 1 oz of
starch – 1 glass of white wine – 0.25 Qt of water – Salt –
Pepper.
Put the butter and oil in the pressure cooker. Brown the duck
on all sides. Take out the excess fat, add the starch, stir the
mixture around. Add the pitted and blanched olives and
small onions. Moisten with the white wine and water. Add
season, close and leave to cook for 25 minutes.
DUCK LEGS WITH TURNIPS
4 duck legs – 3 turnips cut into sticks – 0.5 Qt of white
wine – 0.5 Qt of chicken stock – 2 oz of butter – 5 small
onions – 1 oz of cognac.
Braise the duck legs
with cognac, salt and
pepper them, put the
duck legs in the pres-
sure cooker until golden
brown. Take out the
duck legs, brown the
turnips with a teaspoon
of sugar and with the
onions. Deglaze with the
white wine. Add the
chicken stock and then
the duck legs. Close the
pressure cooker and
leave to cook for 25 min-
utes.
UK–16