By Lindsay John

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Then thicken sauce and serve with veal olives. Excellent with diced Swiss fried potatoes and lettuce salad. Tip: Place veal between two pieces of clingfilm before beating to keep it nice and smooth. Veal Olives in Burgundy Sauce Gaggenau appliance : Combination Steam Oven Temperature : 225 °C Humidity : 60% Preparation time : 45 minutes, incl. 20 minutes cooking time Ingredients for 4 servings Ingredients : 4 thin slices of veal from the leg approx. 30 g butter for searing Salt Pepper Wooden skewers Ingredients filling : 150 g brown mushrooms 1 onion 1 small bunch smooth parsley 1 teaspoon lemon juice Salt Pepper approx.

45 minutes Ingredients for 4 servings Tip : To save time, try steamed potatoes which are placed in the oven about 5 minutes before the savoy cabbage Ingredients : 8 pigeon breasts (approx. 80 g each) parcels. 5 for each setting and 100 °C. As soon as the parcel) pigeon breasts in savoy cabbage are 20 g soft butter Salt Freshly ground white pepper Ingredients sauce : 300 ml pale poultry stock 150 ml milk 150 ml cream 50 g white bread without the crust 150 g horseradish, freshly grated 1 pinch of salt Freshly ground white pepper Few squirts lemon juice 1 tablespoon whipped cream added, increase the temperature to 120 °C.

Cooking time on the Risotto cooktop: approximately 18 minutes. If kept warm it tends to overcook. Gaggenau appliance : cooktop, CombiSteam oven Temperature CombiSteam Oven : 120 °C Humidity level : 100% Preparation time : 30 minutes Ingredients serve 4 Ingredients : 1 onion 1 thyme stem, leaves pulled 1– 2 garlic cloves 3 tablespoons olive oil 250 g risotto rice (Carnaroli) 1– 2 tablespoons lemon juice or a glass of white wine Approx. 25 l vegetable stock 50 g butter 50 g grated parmegganio Optional 1 bunch parsley, finely chopped Potato Gratin The perfect potato gratin: crispy crust, the gratin does not dry out and the potatoes are not too soft.

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A View of the Coinage of Ireland by Lindsay John


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