Pawaru-Grahmata

№ 53II. nodaļa

Sānkaulīšus citādi

Poached lamb cutlets fried in batter, with fried parsley

  • Serves 4
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Sahnkaulischus zittadi.(Panadirte Coteletten)

Variants receptei № 52 Sānkaulīši

Modernizētslpp. 97–98 · PDF 111–112
4 porcijas

The book gives 1 kortelis of fresh milk, 4 eggs and "a little" flour for the batter, and 2 or 3 pieces of lemon, which converts to 320 ml, 4 eggs and 2–3 pieces. We've halved the batter.

Method

6 soļi
  1. Bring the broth to a simmer with the bay leaves, salt and lemon slices. Slide in the cutlets and poach them gently, without boiling, for 8–10 minutes, until just cooked through.
  2. Lift them out onto a flat dish and leave to cool completely, at least 20 minutes. Pat them dry with kitchen paper so the batter will stick.
  3. Whisk the eggs, milk, flour and pinch of salt into a smooth batter thick enough to coat a spoon. If it is too thin, whisk in another 1–2 tbsp flour.
  4. Heat the butter in a large frying pan over medium heat until it foams. Holding each cutlet by the bone, dip it in the batter, let the excess drip off, and fry for 2–3 minutes a side, until golden brown. Keep the cooked cutlets warm in a low oven (90 °C) while you fry the rest.
  5. Fry the parsley sprigs in the hot butter for 20–30 seconds, until crisp and dark green; stand back, as they spit. Drain on kitchen paper.
  6. Serve the cutlets very hot, garnished with the fried parsley.

Notes

Variant

this varies 02-052. The cutlets are prepared the same way (cut, beaten and scored), but poached first in broth and then fried in batter instead of crumbs.

What the book says vs. what we added

the method is the book's: the cutlets simmered in good but reduced meat broth with bay leaves, salt and 2 or 3 pieces of lemon, cooled on a flat dish, dipped in a batter of 1 kortelis of fresh milk, 4 eggs and a little flour beaten until thick, fried golden-brown in unsalted butter, eaten very hot and garnished with "brown parsley". The poaching time, the flour amount and the method for the parsley are ours.

Batter

with so much milk and "a little flour", the book's batter is closer to a pancake batter than a thick coating. 50 g of flour to 160 ml milk and 2 eggs gives a thin, even coat; add more flour for a heavier crust.

Butter

salds sviests is fresh, unsalted butter. Clarified butter won't burn as easily during frying.

Brown parsley

parsley fried crisp was a standard 18th-century garnish for fried dishes.

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