Miele 11 197 290 / 00 Cookbook page 5

Contents
Pizza & Co. ........................................................................................................... 61
Pizza (yeast dough) ............................................................................................... 62
Pizza (Quark dough) .............................................................................................. 64
Quiche Lorraine ..................................................................................................... 66
Meat...................................................................................................................... 67
Stuffed duck .......................................................................................................... 68
Goose (without stuffing) ........................................................................................ 69
Chicken ................................................................................................................. 70
Chicken breast in mustard sauce.......................................................................... 71
Spiced chicken and eggplant................................................................................ 72
Chicken thighs....................................................................................................... 74
Stuffed turkey ........................................................................................................ 76
Turkey drumstick ................................................................................................... 78
Fillet of veal (low temperature cooking)................................................................. 79
Roast fillet of veal .................................................................................................. 80
Veal knuckle .......................................................................................................... 82
Roast saddle of veal.............................................................................................. 84
Saddle of veal (low temperature cooking) ............................................................. 85
Braised veal ........................................................................................................... 86
Leg of lamb............................................................................................................ 88
Roast saddle of lamb ............................................................................................ 90
Saddle of lamb (low temperature cooking)............................................................ 91
Roast fillet of beef ................................................................................................. 92
Fillet of beef (low temperature cooking) ................................................................ 93
Minced beef hash.................................................................................................. 94
Braised beef .......................................................................................................... 96
Sirloin joint (roast).................................................................................................. 98
Roast sirloin joint (low temperature cooking) ........................................................ 99
Meat loaf.............................................................................................................. 100
Roast gammon .................................................................................................... 101
Gammon (low temperature cooking) ................................................................... 102
Meatballs ............................................................................................................. 103
Ham roast............................................................................................................ 104
Roast fillet of pork ............................................................................................... 105
Fillet of pork (low temperature cooking) .............................................................. 106
Pork fillet in a Roquefort sauce ........................................................................... 107
Rabbit .................................................................................................................. 108
Saddle of venison................................................................................................ 110
Roebuck saddle .................................................................................................. 112
Fish ..................................................................................................................... 113
Fish curry............................................................................................................. 114
5