Pawaru-Grahmata

№ 45II. nodaļa

Pildītas jēru kājas

Stuffed lamb's trotters, fried in crumbs

  • Serves 4
  • about 4 hours
  • Melnraksts · vēl nav izmēģināts

1796Pilditas jehru-kahjas.

Modernizētslpp. 89–90 · PDF 103–104
4 porcijas

The book gives 2 or 3 eggs for the stuffing and equal amounts of sweetbread and suet; the other amounts below are ours.

Method

8 soļi
  1. Simmer the trotters in fresh water for 2½–3 hours, until very soft. Let them cool until you can handle them.
  2. Meanwhile, soak the sweetbreads in cold water for 1 hour and peel off as much membrane and fat as you can. Chop them finely with the suet (a food processor, pulsed, does this well).
  3. Mix in the bread, eggs, parsley, salt, pepper and mace, and beat or pound until smooth and soft. Chill.
  4. Split the trotters lengthwise and take out all the bones except the last small toe bones at the end, which keep the shape.
  5. Fill each trotter with stuffing, press the halves back together into the shape of a foot and chill for 30 minutes to firm up (our addition).
  6. Dip them in beaten egg, then roll them in the crumbs and flour.
  7. Heat the clarified butter about 1.5 cm deep in a wide pan to 160–170 °C. Fry the trotters, turning, for 8–10 minutes, until deep golden and the stuffing reaches 75 °C in the centre.
  8. Fry the parsley sprigs in the butter for 20–30 seconds and use them to garnish.

Notes

What the book says vs. what we added

the book boils dehaired lamb's feet soft in fresh water, makes a stuffing of raw veal sweetbread and as much kidney fat, chopped very fine and pounded with milk-soaked grated bread, 2 or 3 eggs, parsley, pepper, salt and mace, splits the feet and takes out all the bones but the last, stuffs them and shapes each one like a calf's foot, dips them in beaten egg, coats them in half breadcrumbs and half flour and fries them golden in butter, garnished with fried parsley. Calf's feet are done the same way. The amounts, times and temperatures are ours.

Sweetbreads

veal sweetbreads have to be ordered from a good butcher and are expensive; lamb sweetbreads are easier to find. Failing both, use minced veal or chicken breast; the stuffing will be firmer.

Suet

the book's equal weights of sweetbread and fat give a very soft, rich stuffing, typical of the period. Fresh kidney fat from the butcher is best; packet shredded suet also works.

Calf's feet

the book's variant. They are larger, so one split foot serves one person; simmer them for 3 hours.

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