Pawaru-Grahmata

№ 23II. nodaļa

Sānkaulīšus pastētes kārtā

Veal or lamb cutlets baked in forcemeat

  • Serves 4
  • about 1½ hours, plus the forcemeat
  • Melnraksts · vēl nav izmēģināts

1796Sahnkaulischus (Cotelettes) Pasteetes-kahrtâ.

Modernizētslpp. 66–67 · PDF 80–81
4 porcijas

The book gives no quantities, only that the bacon slices are as wide as the cutlets and 2 fingers (about 4 cm) longer; the amounts below are ours.

Method

7 soļi
  1. Beat the cutlets lightly to an even 1 cm, sprinkle them with salt and pepper and leave for 15–20 minutes. Meanwhile, make the forcemeat.
  2. Lay a bacon slice on a board. Spread forcemeat about 1 cm thick over it, the size of a cutlet, lay a cutlet on top, then spread a thinner layer of forcemeat over the cutlet. The bacon should stick out about 4 cm at the bone end. Repeat with the rest.
  3. Heat the oven to 190 °C. Butter the bottom and sides of a deep ovenproof dish that holds the cutlets snugly, and spread a thin layer of forcemeat over the bottom.
  4. Turn each stack over and set it in the dish bacon side up, wrapping the free end of the bacon around the bone.
  5. Sprinkle the breadcrumbs over the top and around the edges. Bake for 40–45 minutes, until golden brown and the forcemeat reaches 72 °C in the centre.
  6. Meanwhile, make the sauce: melt the butter, stir in the flour and cook over medium heat, stirring, for 5–8 minutes, until nut-brown. Whisk in the broth a little at a time, simmer for 5 minutes and season with salt.
  7. Serve the dish as the book does, set on a napkin in a larger platter, with the sauce in a sauceboat.

Notes

What the book says vs. what we added

the book beats veal or lamb cutlets and salts and peppers them; meanwhile it makes the raw veal forcemeat. Each cutlet goes between two layers of forcemeat on a slice of bacon 2 fingers longer than the cutlet; these are turned bacon side up into a deep buttered pewter dish spread with forcemeat, the free end of bacon wrapped round the bone, sprinkled with breadcrumbs and baked. The sauce is browned flour with butter, served in a sauceboat. The amounts, the broth, the oven temperature and the times are ours.

*Pastētes kārtā* means "in the manner of a pâté": the forcemeat and bacon enclose the meat as a pastry crust would, without any pastry.

Doneness

with 40 minutes in the oven the cutlets are cooked through, as they would have been in 1796; the forcemeat keeps them moist.

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