№ 41Zupa ar baložiem un parmezān-sieru
Suppe ar balloscheem un Parmesan-seeru.
Oriģināls1796
Wahri jaunus balloschus, un dsissina tohs pareisi, ka tee it balti paleek; pehz eerihwe Parmesan-seeru blohdâ, leez restetas baltas-maises gabbalus , un atkal no ta seera; tad leez tohs balloschus , uswahri to gallas-Suppi ar kahdu gabbalu sweesta, un leij to us teem balloscheem. Kad scho Suppi pasilda druszin us ohgleem, ta wehl .
Mūsdienu rakstībā2026
Vāri jaunus baložus un dzisina tos pareizi, ka tie it balti paliek; pēc ierīvē parmezān-sieru bļodā, liec baltas maizes gabalus , un atkal no tā siera; tad liec tos baložus , uzvāri to gaļas zupu ar kādu gabalu sviesta un lej to uz tiem baložiem. Kad šo zupu pasilda drusciņ uz oglēm, tā vēl .
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| jauni baloži | jauni balloschi | young pigeons | |
| parmezāna siers | Parmesan-seers | Parmesan cheese | |
| grauzdēta baltmaize | restetas baltas-maises gabbali | toasted white bread | |
| gaļas buljons | gallas-Suppe | meat broth | |
| sviests | sweests | butter |
Paņēmieni
- vārīt
- atdzesēt
- rīvēt
- sasildīt
Birkas
- baloži
- siers
- buljons
Piezīmes
- Virsrakstā balošiem labots uz baložiem (balloscheem: sch te izrunā kā ž, sal. Wehschu → vēžu).
- dsissina: atdzesē, droši vien aukstā ūdenī, lai gaļa paliek balta. Pavēles izteiksmes galotne -ina → -ini kā 01-002 (noputtina → noputini).
- Zupa ir slāņos: rīvēts siers, grauzdēta maize, atkal siers, virsū baloži, tad pārlej karstu buljonu.
Modern recipe (EN)
Pigeon soup with Parmesan and toast Serves 4 · 1¼ hours · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
- 2 squab (young pigeons), about 450 g each
- Salt, for the cooking water (our addition)
- 80 g Parmesan, finely grated
- 4 slices white bread, toasted and cut into pieces
- 1.25 l good meat broth
- 30 g butter
Method
1. Put the pigeons in a pan, cover with lightly salted water and bring to the boil. Skim, then simmer gently for 25–30 minutes, until tender. 2. Lift them into a bowl of cold water for a few minutes, so they stay pale. Drain and cut each one in half along the breastbone and backbone. 3. Heat the oven to 160 °C. Scatter half the Parmesan over the bottom of a deep ovenproof serving dish, lay the toast on top and scatter over the rest of the cheese. Put the pigeon halves on top. 4. Bring the broth to the boil with the butter and pour it over the pigeons. 5. Put the dish in the oven for 15 minutes, so the pigeons heat through and the bread soaks up the broth. Serve from the dish.
Notes
- What the book says vs. what we added: the book has you boil young pigeons and cool them so they stay white, layer grated Parmesan, toasted white bread and more cheese in a bowl, put the pigeons on top and pour over meat broth boiled with a piece of butter. Warming it a little on the coals makes it "even tastier". The amounts, the times, halving the pigeons and the oven are ours.
- The warming: the book makes it optional. Because the pigeons have been cooled, we make it part of the method so they're hot when served. Assemble the dish straight after cooling the pigeons; don't leave them standing around.
- Pigeons: use farmed squab from a butcher or game dealer. Wood pigeon is tougher and needs about an hour's simmering. Poussin is the nearest substitute (our suggestion).
- Context: pigeon with Parmesan sounds odd today but is typical 18th-century cooking. Broth poured over toast and cheese is the same idea as Italian zuppa alla pavese.
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