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Basic HTML Version
265
Meat
>> Tip:
Fillet of veal is a luxury meat that
is excellent for roasting as a joint
or cooking as individual steaks.
Automatic programme: Roast
Step 1
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Automatic programme: Roast
with moisture Step 1
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8GCN (KNNGV QH XGCN 4QCUV
with moisture
Duration: 79-160 minutes
Settings: Roast Step 1
See roasting table on p.446
Insert the food probe into the
centre of the meat
Settings: Roast with moisture
Step 1
See roasting tables on p.446
Shelf level:
4CEM
Universal tray: 1
Fillet of veal in a morel
mushroom sauce
1
Trim the meat. Mix the oil
with the salt and pepper and
brush the meat with it. Place
on the rack with the universal
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juices and roast (see below for
settings).
2
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onions. Soak the morel
mushrooms in cold water, then
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water from the mushrooms.
3
Approx. 20 minutes before
the end of the cooking time,
melt the butter in a pan on the
hob, and fry the onions until
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morel mushrooms, and continue
to fry.
4
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add the mushroom water a
little at a time to make a smooth
sauce. Bring to the boil, simmer
and stir in the cream. Season
with salt, pepper and a pinch of
sugar.
Serves 4
Ingredients
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I
Salt
Pepper
Oil
Sauce:
20 g butter
1 onion
25 g dried morel mushrooms
Cold water
100 ml water in which the
mushrooms have been soaked
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200 ml double cream
Salt
Freshly ground pepper
Sugar
