Pawaru-Grahmata

№ 9II. nodaļa

Pildījums no vēršu gaļas

Beef forcemeat with anchovy, basil and lemon, as dumplings in broth

  • Serves 4–6 as a soup garnish (about 30 small dumplings)
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Pildijums no wehrschu-gallas.

Modernizētslpp. 53 · PDF 67
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Chill the beef and both fats well. Chop them very finely together with the anchovies, using one or two heavy knives, or mince twice through the fine plate of a mincer, or pulse in a food processor.
  2. Put the mixture in a deep bowl and beat it with a wooden spoon. Add the basil, lemon zest, pepper, mace, egg and breadcrumbs, and beat hard for 2–3 minutes until it holds together. If it is very stiff, beat in the wine or broth a little at a time.
  3. Poach a small test ball in simmering broth and taste it. Add a pinch of salt if needed.
  4. With wet hands or two teaspoons, shape walnut-sized balls. Drop them into the simmering broth and poach for 8–10 minutes, until they float and the centre reaches 72 °C.
  5. Serve in the broth, or put them into another soup.

Notes

What the book says vs. what we added

the mixture of leg of beef, suet and fresh pork fat, chopped finely with boned anchovies and beaten with basil, lemon peel, pepper, mace, eggs and grated bread, thinned with wine or broth if needed, is the book's. The amounts, the pinch of salt and the poaching time are ours.

Uses

the book says this forcemeat can fill roulades (02-008), make ķilkeni (small dumplings) or anything else that goes into soups. We give the dumplings.

Safety

minced meat with raw egg must reach 72 °C in the centre. Keep the mixture cold until you cook it.

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