Manual Demeyere Pressure Cooker (page 60 of 84) (English, German, Dutch, French)

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Belgium: ROYAL BELGIAN CHICORY (KONINKLIJK WITLOOF)

OOKING TIME 3 and 5 Min.

INGREDIENTS

4 heads of chicory • 2 tablespoons butter • 2 tablespoons water • 3 dl (1/2 pct) milk • 2 eggs

salt and pepper • a bit of grated cheese • a pinch of nutmeg • a bit of butter • 1 dl (1/6 pt) water

with lemon juice (from 1 lemon)

REPARATION

Wash the chicory well but do not cut it in any way. Put the butter in the cooker, allow to melt, add the

water (2 tablespoons) and place the chicory on the trivet, bring to pressure in the usual way, cook for

3 minutes and reduce the pressure. During this cooking, warm the milk and pour on to the seasoned

beaten eggs. Lift the chicory into a greased heatproof dish, pour over the custard and dot with butter.

Rinse the cooker, put in the water with lemon juice, the trivet and the dish covered with a double

thickness of greased greaseproof paper. Bring to pressure, cook for 5 minutes. Release pressure.

Sprinkle the top with grated cheese and bake slightly brown under the grill.

Germany: C

HICKEN STEW

(HUHNER FRICASEE).

COOKING TIME 18 - 22 Min

NGREDIENTS

1 roasting chicken • salt and pepper • a little lemon juice (from 1 lemon) • 12 button onions or shal-

lots • 6 large field mushrooms • 2 tablespoons butter • 1,5 dl (1/4 pt) dry white wine • 1 tablespoon

flour blended with a little milk for thickening • 1,5 dl (1/4 pct) single cream

To garnish: bacon rolls, chopped parsley.

REPARATION

Dab the chicken, cut into joints and season well with salt, pepper and a sprinkling of lemon juice.

Prepare the onions leaving whole, cut the mushrooms into 4.

Lift the trivet from the cooker, heat the butter, fry the chicken pieces evenly until golden brown and

lift out.

Add the onions and mushrooms and cook gently for 3-4 minutes. Lift the cooker from the heat, allow

to cool, add the wine and put the chicken portions back in. Bring to pressure, cook for 15-18 minutes.

Open the cooker. During this cooking, prepare the blended flour and make and grill the bacon rolls.

Lift the chicken on to the serving dish and keep hot. Add blended flour to the liquid and bring to the

boil, stirring continuously. Taste and correct seasoning, stir in the cream, reheat without boiling and

pour over the chicken. Garnish with chopped parsley and the bacon rolls. This dish is at its best when

soured, rather than fresh cream is used.

Handleiding Snelkoker 28/01/05 14:41 Page 60

My pressure cooker door is broken and I live in Tehran, Iran, how can I repair it? Please help me, thank you Submitted on 2-8-2023 at 09:38
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Hi. I have a very old Demeyere pressure cooker 18/10 triplinduc. I have dismantled the lid to clean it as the stem is not popping up. Can you show me how to reassemble it by way of a diagram please? Many thanks, Marigold Submitted on 8-9-2022 at 15:02
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Demeyere Pressure Cooker Manual

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