Pawaru-Grahmata

№ 22II. nodaļa

Pildījums no teļu gaļas

Veal forcemeat

  • Makes about 900 g: about 40 small soup dumplings, or enough for 02-023 or 02-029
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Pildijums (farçe) no tellu-gallas.

Modernizētslpp. 65–66 · PDF 79–80

The book gives no quantities except "as much suet" as veal; the amounts below are ours.

Method

6 soļi
  1. Cut the veal into small dice. Chop it very finely with the suet and butter, or put them through the fine plate of a mincer twice, or process them in a food processor until smooth. Keep everything cold.
  2. Pound or process the meat with the soaked bread until smooth; the book pounds it with a wooden pestle.
  3. Mix in the anchovies, eggs, salt, pepper, nutmeg, parsley and onion. If the mixture is too stiff to shape easily, work in a little milk or broth.
  4. Poach a teaspoonful in simmering salted water for 5 minutes and taste it, then adjust the seasoning (our addition).
  5. For soup dumplings: shape walnut-sized balls with wet hands and simmer them in broth for 8–10 minutes, until they float and reach 72 °C in the centre.
  6. Use the forcemeat the same day, or keep it covered in the fridge for up to 24 hours.

Notes

What the book says vs. what we added

the book chops veal from the breast or the thick of the leg, free of sinews, very finely with as much suet and some butter, pounds it with a wooden pestle and mixes in white bread soaked in milk, a little chopped anchovy, eggs, salt, pepper, grated nutmeg, parsley and onion, loosening it with milk or broth if too thick. It makes small dumplings for soup and goes with other dishes. The amounts, the test poaching and the times are ours.

Suet

the book uses equal weights of veal and suet, as do German recipes for Kalbsfarce from the same period. That gives a very rich, soft forcemeat. We halve the suet; use the full amount for the original texture.

A basic recipe

later recipes in this chapter call for "forcemeat of raw veal, as is known": 02-023 (cutlets baked in forcemeat) and 02-029 (half pouppeton) use this one, and 02-026 makes the same kind from the trimmings of the leg.

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