Pawaru-Grahmata

№ 29II. nodaļa

Viens pus Pouppeton

Half pouppeton: larded veal on forcemeat, with morel and mushroom sauce

  • Serves 4–6
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Weens puss Pouppeton.

Modernizētslpp. 73 · PDF 87
4 porcijas

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

Method

7 soļi
  1. Mushrooms: wipe the champignons clean and quarter them.
  2. Morels: soak dried morels in 200 ml warm water for 30 minutes, lift them out and rinse them well, as they are often sandy. Strain the soaking water through a paper filter and add it to the stock. Halve fresh morels and wash them carefully.
  3. Beat the veal slices to about 5 mm thick. Lard the top side of each with a few fat strips, using a larding needle.
  4. Heat the oven to 170 °C. Line the bottom of a shallow ovenproof dish with a lid (about 25 cm) with the bacon slices and spread the forcemeat over them in an even layer about 2 cm thick. Lay the veal slices on top, larded side up, and sprinkle with salt. Cover.
  5. Bake for 60–70 minutes, until the forcemeat is firm and reads 72 °C in the centre.
  6. Meanwhile, make the sauce: melt 30 g butter, stir in the flour and cook over medium heat, stirring, until nut-brown, 5–8 minutes. Whisk in the stock and simmer for 10 minutes. Fry the champignons in 15 g butter until golden, then add them and the morels to the sauce and simmer for 10 minutes. Season with salt.
  7. Lift the pouppeton out of the dish with a wide fish slice or spatula, leaving the bacon behind, onto a warm dish. Pour the sauce over.

Notes

What the book says vs. what we added

the book lards thin, long slices of beaten veal, lays them larded side up on a layer of raw veal forcemeat spread over thin slices of bacon in a covered pan, salts them and bakes them slowly. To serve, the pouppeton is lifted out with a wide fish slice, leaving the bacon behind, and a brown sauce with morels and mushrooms is poured over. The amounts, times and the sauce method are ours.

The sauce

the book only names a brown sauce with ķēvpupas and briedenes. Chapter 5 has separate sauces of briedenes and of ķēvpupas; our brown roux with both is a stand-in.

Ķēvpupas and briedenes

briedenes are champignons: the book itself glosses them as "breedenes (schampions)" in 02-076. Ķēvpupas are probably morels (see 01-034).

"Half"

a full pouppeton (02-033) encloses the meat in forcemeat on all sides; this one has forcemeat only underneath.

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