Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 37

25–35 minutes

A white stock can also be made from veal, using the neck, knuckle and trimmings. You can use these in conjunction with chicken if you wish. Pressure-cooking time is 25–35 minutes, depending on whether the meat is cooked or uncooked and the size of the pieces. It is often important that a white stock retains its colour. Careful skimming helps. For this reason also, when adding to a frying onion, the onion must merely be allowed to turn translucent – it should not be allowed to brown. When white stock is added to a mixture of heated butter and flour (a roux) and slowly stirred in, you get the classic velouté sauce, which is often the basis of thick soups and sauces for vegetable and meat dishes. If you add to a velouté sauce a small amount of warm cream, you get a sauce supreme. Chicken supreme (see Chicken Supreme) is cooked chicken pieces smothered in sauce supreme – it all fits in, doesn’t it?