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MENUS EXPRESS RECETTES - INGRÉDIENTS
6 grosses crevettes décortiquées (240 g)
45 ml de vin blanc
2 petits poireaux (200 g)
1-2 piments forts
20 g de gingembre
1 CS de fécule
2 CS d'huile végétale (20 g)
1
1
/
2
CS de sauce de soja (20 ml)
1 CS de sucre
1 CS de vinaigre
CREVETTES
SAUCE EPICEE
2 CS de beurre ou de margarine (20 g)
1 oignon (50 g), haché menu
1-2 carottes (130 g), coupées en rondelles
15 g de céleri coupé en dés
1 poireau (130 g), coupé en rondelles
3 feuilles de chou blanc (100 g), coupées
en lamelles
200 g d'os de veau
50 g de lard maigre coupé en minces tranches
50 g de grains d'orge
700 ml de bouillon de viande
poivre
4 saucisses de Francfort (300 g)
SOUPE D'ORGE
2 CS de beurre ou de margarine (20 g)
1 oignon (50 g), haché menu
600 g d'épinards en branches surgelés
sel et poivre
noix de muscade
1 CC de beurre ou de margarine pour
graisser la plat
500 g de pommes de terre bouillies,
coupées en rondelles
200 g de jambon cuit coupé en dés
4 œufs
125 ml de crème fraîche
100 g d'emmenthal râpé
paprika en poudre
GRATIN AUX
EPINARDS
600 g de filet de veau
1 CS de beurre ou de margarine
1 oignon (50 g) haché menu
100 ml de vin blanc
liant à sauce, foncé pour environ
1
/
2
l de sauce
300 ml de crème
1 CS de persil haché
VEAU A LA
ZURICHOISE
TEMPS DE CUISSON TOTAL: 45 min. 30 sec.
VAISELLE: terrine à couvercle (2 litre)
plat ovale à gratin (26 cm long)
TEMPS DE CUISSON TOTAL: 11 min. 30 sec.
VAISELLE: terrine à couvercle (2 litre)
TEMPS DE CUISSON TOTAL
: 5 min. 30 sec.
VAISELLE: terrine à couvercle (1 litre)
terrine à couvercle (2 litres)
TEMPS DE CUISSON TOTAL
: 30 min. 30 sec.
VAISELLE: terrine à couvercle (3 litres)
PLATS PRINCIPAUX (À préparer la recettes, suivre le pas à pas sur l’écran tactile.)
4. R-393 French 14/08/2000 11:14 Page 80
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