Pawaru-Grahmata

№ 54II. nodaļa

Sānkaulīšus vēl citādi

Larded lamb cutlets baked in pastry cases

  • Serves 4
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Sahnkaulischus wehl zittadi.

Variants receptei № 52 Sānkaulīši

Modernizētslpp. 98–99 · PDF 112–113
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

8 soļi
  1. Make the pastry as in step 2 of 02-051, using the whole egg instead of a yolk. Chill for 30 minutes.
  2. Beat the cutlets with a meat mallet or rolling pin to about 1 cm thick, keeping them on the bone.
  3. With a fine larding needle, thread 4–5 short strips of fat through the surface of one side of each cutlet, in neat rows. Without a needle, cut small slits in the surface with a sharp knife and push the strips in, or press a thin rasher of bacon onto one side.
  4. Dip the cutlets in the melted butter and roll them in the seasoned crumbs.
  5. Heat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Roll the pastry out 3 mm thick and cut 8 ovals about 2 cm larger all round than the meaty part of a cutlet.
  6. Lay each cutlet, larded side up, on a pastry oval, with the bone sticking out beyond the pastry. Fold the pastry border up against the sides of the meat and pinch it into a raised, crimped rim all round. Decorate the rim with the back of a knife or small pastry leaves, and brush the pastry with beaten egg.
  7. Bake for 20–25 minutes, until the pastry is golden and the meat reaches at least 63 °C in the centre.
  8. Serve warm, on a platter lined with a napkin.

Notes

Variant

this varies 02-052: the same cutlets, but larded on one side, crumbed and baked in pastry instead of grilled.

What the book says vs. what we added

the method is the book's: cutlets from a young lamb or calf, beaten well, larded neatly on one side with fine bacon, dipped in melted butter, rolled in grated bread mixed with salt and pepper, laid on rolled-out tart pastry a little wider than the cutlet, the pastry pinched all round the edge and decorated, the bone left showing and the larded side up, baked on paper in the oven or in a tart pan with fire above and below, and served warm on a napkin. The pastry recipe, glaze, oven temperature and time are ours.

Shape

"pastry a little wider than the cutlet, pinched all round the edge", larded side up and the bone showing, suggests an open pastry case. You can also cover each cutlet with a second piece of pastry and seal the edges, leaving the bone out; the larding then keeps the meat moist inside.

Doneness

thin cutlets baked in pastry come out cooked through rather than pink. The larding fat keeps them juicy.

Tart pan

the book's alternative to the oven was a covered tart pan with embers on the lid. A modern oven does both jobs.

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