Pawaru-Grahmata

№ 33II. nodaļa

Pouppeton no teļu gaļas gabaliem

Veal poupeton (veal slices baked in a forcemeat case)

  • Serves 6
  • about 2¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Pouppeton no tellu-gallas gabbaleem.

Modernizētslpp. 76–77 · PDF 90–91
6 porcijas

The book gives only "half a spoonful" of strong broth here and there between the meat (about 7 ml each time); the other amounts below are ours.

Method

8 soļi
  1. Make the forcemeat: beat or pulse the minced veal with the egg, bread, salt, pepper and nutmeg into a smooth paste. Fry a teaspoonful to check the seasoning. Chill for 30 minutes.
  2. Beat the veal slices thin (about 5 mm) between sheets of cling film.
  3. Heat the oven to 180 °C. Butter a 1.5 l loaf tin or terrine thickly and scatter the crushed noodles over the butter; they stick and form a crust.
  4. Spread about two thirds of the forcemeat over the bottom and up the sides of the tin, about 1.5 cm (a finger) thick, pressing so it holds together.
  5. Lay in the veal slices in layers. Season each layer with a little mace, pepper and salt and scatter over some onion, breadcrumbs, lemon, a bay leaf and a few pieces of butter or marrow. Spoon a tablespoon of stock and a little wine over each layer.
  6. Cover with the rest of the forcemeat, smooth the top and seal it to the sides.
  7. Cover with foil (our addition) and bake for 1¼ hours. Uncover and bake for 15–20 minutes more, until the top is brown and the centre reaches 75 °C.
  8. Rest for 10 minutes. Pour off the juices (they make a good sauce), turn out onto a dish and slice. Pick out the bay leaves as you serve.

Notes

What the book says vs. what we added

a buttered mould strewn with chopped curly noodles, lined finger-thick with a fish or raw-meat forcemeat, filled with layers of beaten veal slices seasoned with mace, pepper, salt, lemon, onion, breadcrumbs, bay leaves and butter or beef marrow, moistened with strong broth and wine, then covered with forcemeat and baked: all the book's. The forcemeat recipe, amounts, foil, oven temperature and times are ours.

Forcemeat

the book allows fish instead of meat; a pike or whiting forcemeat (fish, egg white, cream, bread) makes a lighter poupeton.

Noodles

the book's krūzas nūdeles are probably crinkly noodles; any fine dried egg noodle does the job, which is to give the outside a crust.

Marrow

vēršu smadzenes is read here as beef bone marrow, an 18th-century alternative to butter. Ask the butcher for marrow bones cut in short lengths and push the marrow out.

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