Pawaru-Grahmata

№ 64II. nodaļa

Pildītu teļu krūts

Breast of veal with parsley stuffing

  • Serves 6
  • about 2¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Pilditu tellu-kruhts.

Modernizētslpp. 105 · PDF 119
6 porcijas

The book gives 8 egg yolks and the whites of 4 eggs for the stuffing and no other amounts. We use half.

Method

5 soļi
  1. Make the stuffing: melt the butter, add the parsley and cook gently for 2–3 minutes, until wilted and bright green. Leave to cool. Mix in the yolks, whites, breadcrumbs, mace and salt to a soft, smooth paste.
  2. Make a pocket in the veal, or ask the butcher to: with a long, thin knife, loosen the skin on the underside from the meat to make a deep pocket, leaving three sides attached.
  3. Spoon in the stuffing loosely, since it swells, and sew the opening shut.
  4. Put the veal in a large pot with the bones or stewing veal and the vegetables. Cover with cold water (about 3 l) or stock and add the salt. Bring slowly to the boil, skim off the foam and simmer very gently, partly covered, for 1¾–2 hours, until the meat is tender and the centre of the stuffing reaches 75 °C.
  5. Lift out the breast and rest it for 10 minutes. Pull out the thread, take out the bones and cut it into thick slices. Lay them in a deep dish and ladle over some of the broth, skimmed of fat.

Notes

What the book says vs. what we added

the stuffing is the book's: parsley cooked in butter, cooled, mixed with yolks, whites, grated white bread and mace until smooth. So is the method: stuff under the loosened skin, sew up, boil with other veal and serve with the broth poured over. The salt in the stuffing, the vegetables, amounts and times are ours.

Egg quantity

8 yolks and 4 whites suit a whole breast of 3–4 kg; with half the eggs the stuffing is rich and soft, like a savoury bread pudding.

The broth

strain the rest and serve it as soup first, as a manor table would.

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