Manual Demeyere Pressure Cooker (page 61 of 84) (English, German, Dutch, French)

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France: POT AU FEU

COOKING TIME 25 - 30 Min.

INGREDIENTS

900 g (2 lb) topside of beef • a large piece of marrow, shin bone or knuckle of veal • 1,2 l (2 pt)

water • 2 legs and 2 wings of chicken • 4 small onions • 4 medium carrots • 2 small turnips, halved

4 leeks (white part only) • 1 clove garlic, chopped • bay leaf • 1 branch of thyme • 1 branch of parsley

salt and pepper • crisp French bread to accompany

mustard or horseradish sauce to be served separately

REPARATION

Lift the trivet from the cooker, put in the meat, the bone and the water. Bring to the boil in the open

pan, skim well. Bring to pressure, give all but 8 minutes of the cooking time and reduce the pressure.

Skim again if necessary, put in the chicken, vegetables and seasonings, bring to pressure again. Cook

for about 20 minutes. Allow the pressure to reduce at room temperature. Lift out the meat and serve,

with the skinned chicken, on a hot dish. Strain the broth, lift out the vegetables, arrange round the

serving dish and keep hot. Skim the fat from the broth with kitchen paper, return to the pan, taste

and correct seasoning, reheat and serve in individual bowls, with the crisped French bread served sepa-

rately. The meat may be carved before being taken to table: lay out in slices with a chicken piece to

form a portion, each being accompanied by a selection of vegetables. Serve the mustard or horsera-

dish sauce (which would be delicious with soured cream), separately.

Netherlands: C

OD AND SHRIMPS RAGOUT (KABELJAUW EN GARNALENRAGOUT)

OOKING TIME

6 Min.

INGREDIENTS

3-4 dl (3/4 pt) water • 2 small cod or 4 steaks • a little lemon juice (from 1 little lemon) • salt and pep-

per

For thickening: 1 tablespoon butter• 1 tablespoon flour • 100 g (4 oz) shrimps (fresh or frozen)

To garnish: 2 tablespoons chopped parsley

REPARATION

Put the water, the lemon juice and seasoning into the cooker and place the fish on the trivet, bring to

pressure, cook for 6 minutes and reduce the pressure. During this cooking melt the butter in a small

saucepan, add the flour and allow to cook without browning. Lift out the fish, add the stock to the

flour in the saucepan, stirring continuously, put in the shrimps, bring to the boil, taste and correct sea-

soning and cook for 2-3 minutes. Divide the fish into large pieces, removing all skin and bone, put

back in the cooker (without cover), pour over the sauce and reheat. Serve in a deep dish, sprinkled

thickly with parsley.

Handleiding Snelkoker 28/01/05 14:41 Page 61

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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