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AEG MCD2664E-M Manual

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69Recettes
Soupe à l’oignon gratinée
1. Graisser le bol, ajouter l’oignon coupé en
rondelles, le bouillon de viande et
l’assaisonnement. Couvrir et cuire.
9-11 min. 900 W
2. Faites griller le pain de mie, coupez les
tranches en dés et disposez les dans les tasses.
Versez dessus la soupe à l’oignon et
saupoudrez de fromage.
3. Placer les bols sur le plateau tournant et faire
griller.
6-7 min. Gril
Vaisselle Terrine à couvercle (2 l)
4 Tasses à soupe (200 ml)
10 g de beurre ou de margarine
100 g oignons, coupés en rondelles
800 ml de bouillon de viande
sel, poivre
2 tranches de pain
40 g de fromage râpé
Champignons de Paris farcis au romarin
1. Retirer les pieds des champignons et les
couper en petits morceaux.
2. Graisser le plat. Ajouter les oignons, les lardons
et les pieds de champignon. Assaisonner avec du
sel, du poivre et du romarin. Couvrir et cuire.
3-5 min. 900 W
Laissez refroidir.
3. Réchauffer la crème et 100 ml de vin dans le bol.
1-3 min. 900 W
4. Mélanger le reste du vin à la farine, ajouter au
liquide chaud, couvrir et cuire. Mélanger une
fois en cours de cuisson.
env. 1 min. 900 W
5. Garnir les champignons avec la farce aux
lardons et disposer dans le plat. Verser la sauce
sur les champignons et cuire sur la grille du bas.
6-8 min. Double (630 W)
Après la cuisson, laisser reposer env. 2 min.
Vaisselle Terrine à couvercle (1 l)
Terrine ronde à couvercle
(env. 22 cm diamètre)
8 gros champignons de Paris entiers
(env. 225 g)
20 g de beurre ou de margarine
50 g oignon, haché menu
50 g de jambon cru
poivre noir
romarin frais, haché
125 ml de vin blanc sec
125 ml de crème
20 g de farine
… 69 …


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