Pawaru-Grahmata

№ 35II. nodaļa

Pildīta teļu krūts ar skābenēm

Stuffed breast of veal with creamed sorrel

  • Serves 6
  • about 3 hours
  • Melnraksts · vēl nav izmēģināts

1796Pildita tellu-kruhts ar skahbenehm.

Modernizētslpp. 78–79 · PDF 92–93
6 porcijas

The book gives the yolks of 3 or 4 hard-boiled eggs; the other amounts below are ours.

Method

6 soļi
  1. With a small knife and your fingers, loosen the thin outer skin of the breast from the meat to make a pocket, without tearing it. Or ask the butcher to cut a pocket.
  2. Mix the stuffing ingredients well and push the stuffing evenly into the pocket. Sew the opening shut with kitchen string or close it with skewers. Season the outside.
  3. Heat the oven to 160 °C. Roast the breast on a rack over a roasting tin for 2–2½ hours, basting often with the melted butter, until the stuffing reaches 75 °C in the centre and the meat is tender. A rotisserie spit, as in the book, works too.
  4. Rest the meat, loosely covered, for 15 minutes.
  5. Meanwhile, wash the sorrel and cut it into ribbons. Put it in a pan with the cream and simmer gently for 5–8 minutes, until the sorrel collapses into a sauce. It turns olive green; that is normal. Season with salt.
  6. Just before serving, stir the chopped egg yolks into the sorrel. Spread it over a warm dish, remove the string from the veal and lay it on top. Slice at the table.

Notes

What the book says vs. what we added

the book loosens the skin, fills the gap with raw veal forcemeat, closes it, roasts the breast on a spit basting it often with butter, and serves it on sorrel stewed in fresh cream mixed with the chopped yolks of 3 or 4 hard-boiled eggs. The stuffing recipe, oven method, temperatures and times are ours.

Sorrel is sour and lemony. If you can't find it, use spinach with a squeeze of lemon juice.

Fresh cream

salds krējums means sweet (fresh) cream, not sour cream.

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