MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual

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MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual Manual pdf 38 page image

37Preparation: 30 minCooking: 35-40 min at 100°CServes 41 veal joint weighing 800 g300g mushrooms (ideallyceps)4 small aubergines1 lemon4 tbsp snipped chervil300ml well-reduced veal stock100g butterCoarse sea salt1. Sprinkle the veal generously with salt and leavefor 10 min. Pour a litre of water into the watertank, place the veal in a basket, put the lid onand cook for 35-40 min.2. Wash the aubergines, cut in half lengthways,remove the ends and cut into thin slices. Rinsethe slices, dry thoroughly in a tea towel andarrange in the other basket. Briefly rinse themushrooms, dry them in a tea towel and slicethinly.3. After the veal has been cooking for 10 min, addthe aubergines, followed 5 min later by themushrooms.4. To make the sauce, simmer the veal stock in asaucepan for 5 min, then add the juice of ½lemon, stirring gently. Add the diced butter,stirring continuously. Check the seasoning,adding the juice of the other ½ lemon ifnecessary. Keep warm.5. Slice the veal thinly, surround with the vegetables,coat with the sauce and garnish with chervil.Serve hot.Steamed veal with aubergines and mushroomsMeat