№ 42Zupa ar austerēm
Suppe ar Austereem.
Oriģināls1796
Us weenu labbas stippras wehrschu-gallas Suppes, nemm 15 Austeres; sagrees tohs smalki, un peeleij to uhdeni no teem klaht, ar kahdu gabbalinu un weenu glahsi balta Wihna, kad ta Suppe tikkai weenreis uswirruse, sakull to ar 2 dseltenumu, weenu puss-karrotu kweeschu miltu, un druszin auksta Wihna, kas wiss kohpâ labbi sakults tappis; kad ta Suppe no jauna sahk wirrt; leij to blohdâ, un dohd restetus baltas-maises gabbalus klaht.
Mūsdienu rakstībā2026
Uz vienu labas, stipras vēršu gaļas zupas ņem 15 austeres; sagriez tos smalki un pielej to ūdeni no tiem klāt ar kādu gabaliņu un vienu glāzi balta vīna; kad tā zupa tikai vienreiz uzvirusi, sakul to ar 2 dzeltenumu, vienu puskarotu kviešu miltu un drusciņ auksta vīna, kas viss kopā labi sakults tapis; kad tā zupa no jauna sāk virt, lej to bļodā un dod baltas maizes gabalus klāt.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| vēršu gaļas buljons | wehrschu-gallas Suppe | beef broth | 1 stops |
| austeresar savu sulu | Austeres | oysters | 15 |
| citrons | Zitrohne | lemon | gabaliņš |
| baltvīns | balts Wihns | white wine | 1 glāze + drusciņ |
| olas dzeltenums | pautu dseltenums | egg yolk | 2 |
| kviešu milti | kweeschu milti | wheat flour | puskarote |
| grauzdēta baltmaizepasniegšanai | restetas baltas-maises gabbali | toasted white bread |
Paņēmieni
- vārīt
- sakult
- biezināt
Birkas
- austeres
- jūras veltes
- buljons
Piezīmes
- sagrees tohs, no teem: vīriešu dzimtes vietniekvārdi pie Austeres, tādi ir oriģinālā. To uhdeni no teem ir austeru sula.
Modern recipe (EN)
Oyster soup Serves 4 · 30 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives 1 stops of beef broth, 15 oysters, 1 glass of white wine, 2 egg yolks and ½ spoon of flour, which converts to 1.25 l, 15, about 150 ml, 2 and ½ tbsp.
Ingredients
- 15 very fresh oysters, in the shell (see Notes)
- 1.25 l strong beef broth
- 1 thin slice of lemon
- 150 ml dry white wine, plus 2 tbsp
- 2 egg yolks
- ½ tbsp plain flour
- 4 slices white bread, toasted and cut into pieces, to serve
Method
1. Scrub the oysters and open them over a bowl to catch their liquor. Cut the oysters out of the shells and chop them finely. Strain the liquor through a sieve lined with muslin to remove any grit. 2. Bring the broth to the boil. Add the chopped oysters, their liquor, the lemon slice and the 150 ml wine, and bring back to the boil once only. 3. Meanwhile, whisk the egg yolks with the flour and the 2 tbsp cold wine until smooth. Whisk in a ladle of the hot soup. 4. Pour this into the pan, whisking, and heat until the soup just starts to bubble again. Take it off the heat at once and lift out the lemon slice. Don't let it boil hard, or the yolks will scramble. 5. Pour into a warmed tureen or bowls and serve straight away, with the toast.
Notes
- What the book says vs. what we added: the book has you add 15 finely chopped oysters and their liquor to 1 stops of strong beef broth with a piece of lemon and a glass of white wine, bring it to the boil once, thicken it with 2 egg yolks, ½ spoon of flour and a little cold wine beaten together, and serve it as soon as it begins to boil again, with toasted white bread. Heating the broth before the oysters go in, straining the liquor and warming the yolks first (step 3) are ours.
- Oysters: buy them live from a good fishmonger and use them the same day. The shells should be tightly closed; throw away any that are open and don't close when tapped.
- Heat briefly: as in the book, the oysters are only brought to the boil twice. That's enough to cook the small pieces through without making them rubbery. Don't let the soup simmer on.
- Size: the oysters of 1796 were the small European flat oyster. If yours are large Pacific oysters, 10–12 are enough. A "glass" was probably smaller than a modern wine glass; 150 ml is our estimate.
- Salt: the book adds none. The broth and oyster liquor are salty already, so taste before seasoning.
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