Pawaru-Grahmata

№ 50II. nodaļa

Vrikasē no jēru gaļas

Lamb fricassee with morels, mushrooms or asparagus

  • Serves 4
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Wrikassee no jehru-gallas.

Modernizētslpp. 95–96 · PDF 109–110
4 porcijas

The book gives 1 leek, cut 3 or 4 times, and 1 egg yolk; it gives no other amounts.

Method

7 soļi
  1. Rinse the lamb, put it in a pan with the cold water and bring it slowly to the boil. Skim off all the foam that rises in the first few minutes.
  2. Add the butter, ginger, lemon zest, parsley root and leek. Cover and simmer very gently until the meat is tender: about 1¼ hours for breast, 1–1¼ hours for boneless shoulder. If there is much more than 600 ml of liquid, uncover for the last 20 minutes to reduce it.
  3. Meanwhile prepare the garnish. Soak dried morels in 200 ml warm water for 30 minutes, lift them out, rinse each one under the tap to remove grit and halve the large ones; strain the soaking water through kitchen paper and keep it. Halve fresh morels lengthwise and rinse them well. Snap the woody ends off the asparagus, cut the spears into 2 cm pieces, blanch them in boiling salted water for 1–2 minutes and drain.
  4. Lift out the meat and scrape off any scum and loose splinters of bone. Strain the broth through a sieve, add the morel water if you have it, and skim off the fat.
  5. In a clean pan, melt the butter, stir in the flour and cook gently for 2–3 minutes without letting it colour. Whisk in 500 ml of the hot broth and bring it to the boil, whisking until smooth.
  6. Add the meat, the morels or mushrooms, the asparagus, the mace and salt. Simmer very gently, partly covered, for 10–15 minutes, until the mushrooms are cooked and everything is hot through.
  7. Just before serving, whisk the egg yolk with the vinegar and sugar (or lemon juice). Take the pan off the heat, whisk a ladle of the sauce into the yolk, then stir it back into the pan. Warm through over low heat, stirring, without letting it boil.

Notes

What the book says vs. what we added

the method is the book's: the lamb breast chopped small, washed, started in cold water and skimmed, then simmered covered in very little liquid with butter, whole ginger, lemon peel, parsley and a leek cut 3 or 4 times; the meat taken out and scraped, the broth strained onto butter and flour cooked in a clean pot, the meat put back with morels, champignons or asparagus, mace and salt, kept on a low heat, and finished with an egg yolk, vinegar and sugar. The book adds that lemon juice also tastes good here. The amounts, times and the way we prepare the garnish are ours.

Garnish

the book's ķēvpupas are probably morels and briedenes are champignons (elsewhere the book glosses them as "schampions"). Skostiņi are probably asparagus, "finely cut and wilted", which we read as blanched. The book offers them as alternatives; any one is enough.

Morels

always cook morels thoroughly; they are mildly toxic raw. If you forage them, be certain of the identification, because false morels are poisonous.

Roux

the book only says to let the butter and flour cook in the empty pot. A fricassee is a pale dish, so we don't brown it.

Pie

02-051 bakes this fricassee under a pastry crust.

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