№ 8Pildīta maize, putnu zupā ieliekama
*) Pildita maise, putnu Suppe eeleekama.
Piezīme pie receptes № 7 Putnu zupa · Footnote to recipe 7, printed as its own recipe.
Oriģināls1796
Sataisi pildijumu no jehlas putnu gallas; tas irr, sagraisi un pahrkappa to labbi un samaisi winnu ar , druszin iskausetu Sweestu un Sakulteem , peeleez arri un Sahli, ka tas beesa mihkla . Eegrees dibbenâ appalu zaurumu, isnemm to mihkstumu wissu, un issmehre to maisi eekschâ ar sakultu -dseltanumu; pildi to ar winnu pildijumu, issmehre to wahku, kas no tahs paschas maises isgreests arri, un usleez to . Beidsoht aptinn wissu ar deegu, ka tas ne un tà leez to eeksch tahs Suppes, ka winsch iswerd. kas atleek no ta pildijuma; istaisi no ta masus un leez tohs Suppê wirt.
Mūsdienu rakstībā2026
Sataisi pildījumu no jēlas putnu gaļas; tas ir, sagraizi un pārkapā to labi un samaisi viņu ar , drusciņ izkausētu sviestu un sakultiem , pieliec arī un sāli, ka tas bieza mīkla . Iegriez dibenā apaļu caurumu, izņem to mīkstumu visu un izsmērē to maizi iekšā ar sakultu dzeltanumu; pildi to ar viņu pildījumu, izsmērē to vāku, kas no tās pašas maizes izgriezts arī, un uzliec to . Beidzot aptin visu ar diegu, ka tas nesirst, un tā liec to iekš tās zupas, ka viņš izverd. kas atliek no tā pildījuma, iztaisi no tā mazus un liec tos zupā virt.
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| jēla putnu gaļa | jehla putnu galla | raw poultry meat | |
| rīvmaize | Rimaise | breadcrumbs | |
| sviests | Sweests | butter | drusciņ izkausēta |
| olas | pauti | eggs | |
| muskatziedi (macis) | Muskatu-pukkes | mace | |
| sāls | Sahls | salt | |
| franču maize | Franz-maise | French bread roll | |
| olas dzeltenums | pautu-dseltanums | egg yolk |
Paņēmieni
- kapāt
- pildīt
- vārīt
Birkas
- pildījums
- kļockas
Piezīmes
- Grāmatā tā ir zemsvītras piezīme pie "Putnu zupas" (01-007). Satura rādītāja 57 receptēs tā ieskaitīta.
- ne sirst: iespiests tieši tā (pārbaudīts palielinātā skenējumā). Domāts droši vien neirst (neizjūk), visticamāk iespiedkļūda.
Modern recipe (EN)
Bread roll stuffed with chicken forcemeat Makes 1 stuffed roll and about 12 small dumplings, for the bird soup 01-007 · 30 minutes, plus 30 minutes in the soup · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
- 300 g raw skinless chicken, breast or thigh (or other raw poultry)
- 50 g fine dried breadcrumbs
- 30 g butter, melted and slightly cooled
- 2 eggs, beaten
- ¼ tsp ground mace
- ½ tsp salt
- 1 round, crusty white roll, about 150 g and 10–12 cm across
- 1 egg yolk, beaten
- Kitchen string
Method
1. Chop the chicken very finely with a heavy knife, or pulse it in a food processor. 2. Mix it with the breadcrumbs, melted butter, beaten eggs, mace and salt to make a thick, firm paste. Keep it in the fridge while you prepare the roll. 3. Cut a round hole about 5–6 cm across in the bottom of the roll and keep the piece you cut out as a lid. Pull out all the soft crumb, leaving a shell about 1 cm thick. 4. Brush the inside of the shell with beaten yolk and fill it with forcemeat, pressing it in well. Brush the inside of the lid with yolk too and press it into place. 5. Tie the roll firmly with string in both directions, like a parcel, so it holds together in the soup. 6. With wet hands, roll the leftover forcemeat into small dumplings, a heaped teaspoon each. 7. Cook in the simmering bird soup as described in 01-007, step 6: the roll for 25–30 minutes, turning it once, until the filling reaches 75 °C in the centre, and the dumplings for the last 8–10 minutes, until firm right through.
Notes
- Part of 01-007: the book prints this as a footnote to the bird soup (01-007), and it goes into that soup.
- What the book says vs. what we added: the forcemeat, the hollowed roll brushed with yolk, the string and the dumplings from the leftover filling are all the book's. The amounts are ours. The book says to brush the lid but not which side; we brush the inside, so it seals.
- Bread: a firm, crusty roll holds together best; a soft roll can fall apart in the soup. How much filling fits depends on the roll; the book expects some left over for dumplings.
- String: the book ties the roll "so that it doesn't sirst", probably a misprint for irst, "come apart".
- Food safety: keep the raw chicken and the forcemeat cold until they go into the soup, and wash hands and boards after handling it. Check the centre of the roll with a probe thermometer.
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