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Aeg-electrolux mc 1762 e m Manual

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61Recettes
Émincé de veau à la zurichoise
1. Couper le veau en bandes.
2. Beurrer le plat. Disposer la viande et
l’oignon dans le plat, couvrir et cuire.
Remuer une fois en cours de cuisson.
7-10 min. 800 W
3. Ajouter le vin blanc, le fond de sauce et la
crème. Mélanger, couvrir et continuer la
cuisson. Mélanger de temps en temps.
4-5 min. 800 W
4. Une fois la cuisson terminée, mélanger et
laisser reposer env. 5 min. Saupoudrer de
persil.
Vaisselle Terrine à couvercle (2 l)
600 g de filet de veau
10 g de beurre ou de margarine
50 g oignon, haché menu
100 ml de vin blanc
fond de sauce rôti, pour environ
1
/
2
I de sauce
300 ml de crème
1 CS de persil haché
Jambon farci
1. Mélanger les épinards avec le fromage râpé
et le fromage frais, assaisonner.
2. Garnir chaque tranche de jambon avec une
cuillérée à soupe de farce, la rouler et y
enfoncer un pique.
3. Faire une sauce béchamel: verser l’eau et la
crème dans un bol et réchauffer.
3-4 min. 800 W
Mélanger la farine et le beurre pour faire
un roux, ajouter le liquide et battre au
fouet jusqu’à obtention d’un mélange
homogène. Couvrir et cuire jusqu’à ce que
la sauce épaississe.
1 min. 800 W
Mélanger et vérifier l’assaisonnement.
4. Verser la sauce dans le plat graissé. Y
disposer les roulades de jambon farcies et
cuire avec le couvercle.
3-4 min. 800 W
Après la cuisson, laisser reposer env. 5 min.
Vaisselle Terrine à couvercle (2 litres)
Plat à gratin ovale (env. 26 cm de
long)
125 g d’épinards en branches, coupés
125 g de fromage blanc à 20 % MG
40 g d’emmenthal râpé
poivre moulu et paprika
6 slices tranches de jambon cuit (300 g)
125 ml d’eau
125 ml de crème
20 g de farine
20 g de beurre ou de margarine
10 g de beurre ou de margarine pour
graisser le plat
… 61 …


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