White sauce, Anchovy sauce, Chesse sauce, Lemon sauce, Tartare sauce

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Soak the beans for 24 hours.
Put them into the pressure cooker with the water.
Put the lid on and bring steadily to pressure.
Lower the heat and cook for 25 minutes.

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Blanch the barley by pouring on boiling water, leasing it a minute or two then straining it.
Cut the meat into neat pieces.
Put into the pressure cooker with the water and barley.
Put on the lid and bring steadily to pressure. Read the rest of this entry »

Melt the margarine in the cooker.
Cut the onions, carrots and fish into neat pieces.
Fry the vegetables in margarine for 5 minutes, taking care they do not brown.
Add the water, the fish (cut into neat pieces), the mixed herbs and seasoning.
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Melt the butter in the cooker.
Cut the onion finely and fry in the hot fat until pale gulden brown.
Add the liquid and seasoning.
Put on the lid, bring to pressure.
Lower heat and look for 3 minutes.
Allow pressure to drop.
Arrange toast on soup plates.
Pour the soup over and sprinte with grated cheese.
For leek soup substitute leeks.
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1. Break the bones, put into cooker with all other ingredients.
2. Bring slowly to the boil and remove scum from the top.
3. Fix the lid and bring steadily to pressure.
4. Reduce heat and look for 45 minutes.
5. Allow pressure to return to normal efore removing lid.
6. When the stock is cold, lift off any fat from top.

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