EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page16
Veal

Three-mustard roast

1 kg rack of veal, tied as a roast, 6 carrots, 3 garlic cloves, 1 onion, 1 bouquet garni, 2 tablespoons of thick crème fraîche, 40 grams of butter, 30 cl of dry white wine, 2 tablespoons of Meaux mustard, 1 tablespoon of strong French mustard and 2 tablespoons of mild estragon-flavoured mustard, 1 tablespoon of oil, granulated sugar, salt, pepper.

Serves 4

Preparation time: 25 min.

Valve position: 2

Cooking time: 11 min.

Stud the roast with slivers of garlic. Using the pressure cooker, brown the roast in the butter and oil. Salt and pepper to taste. Remove the roast. Now brown the sliced carrots in place of the meat and add 2 tablespoons of sugar, some salt and pepper. Place the roast back into the pressure cooker, add the bouquet garni, the onion and the white wine. Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated duration. Once cooked, open the pressure cooker.

Remove the roast and the carrots. Bring the cooking juices to the boil and reduce by one third. Add the crème fraîche and leave to cook for 5 minutes at low heat, then add the mustard without allowing it to boil. Sieve the gravy and add a little water if necessary.

Cut the roast. Serve with gravy and carrots.

Beef

Chef's Pot Roast (Pot-au-feu du chef)

1.2kgofbeef(topsideorbladeroast,oxtail,alittlebeefribend),2marrowbones,800grams of large potatoes, half a lemon, one onion studded with cloves, 3 carrots, 3 leeks tied up, 3 turnips, 1 celery branch, 1/2 celeriac, 1 garlic clove, 1 bouquet garni, 4 tablespoons of Port wine,4slicesoftoastedwholewheatbreadrubbedwithgarlic,pickles,wholesalt,salt,pepper.

Serves 4

Preparation time: 20 min.

Valve position: 2

Cooking time: 20 min. + 20 min.

Cleanandpeelthevegetables,cutthemintopieces.Pour 2 litres of water into the pressure cooker, and add the onion,carrots,leeks,turnips,celeriac,thegarlicclove,the celery branch and the bouquet garni of herbs. Salt and pepper.Bringtotheboil,thendropinthepiecesofmeat. Cook for 10 minutes over low heat while regularly skimming off the foam that forms on the surface.

Close the pressure cooker. As soon as the valve starts to hiss, lower the heat and leave to cook for the stated du-

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