Pawaru-Grahmata

№ 71II. nodaļa

Teļu gaļa ar pildetām salātu galviņām

Veal with stuffed lettuces and lemon sauce

  • Serves 6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Tellu galla ar pildetahm sallatu galwinahm.

Modernizētslpp. 111–112 · PDF 125–126
6 porcijas

The book gives 4 loti of butter and 3 eggs for 6 or 8 lettuces, a spoon of cream, and 3 egg yolks with half a spoon of flour for the sauce, which converts to about 52 g butter, 15 ml cream and 7–8 g flour. It gives no amount of veal. We keep the book's amounts for 6 lettuces.

Method

7 soļi
  1. Soak the veal in cold water for 30 minutes and drain. Put it in a pot with the water and salt, bring to the boil and skim well. Add the butter, cover and simmer gently for 1¼–1½ hours, until tender.
  2. Meanwhile, pull the outer green leaves off the lettuces and cut each one in half through the core. With a small knife, hollow out the centre of each half, leaving a shell three or four leaves thick. If the leaves are brittle, dip the halves in boiling salted water for 30 seconds and then into cold water (our addition).
  3. Chop the hollowed-out lettuce and the chicken finely. Mix the melted butter, eggs, breadcrumbs, mace, salt and cream, then stir in the chopped lettuce and chicken.
  4. Fill the lettuce halves, press each pair back together and tie them twice round with string.
  5. Lay them in a wide pan, pour over enough broth to just cover, put on the lid and simmer gently for 20–25 minutes, until the stuffing is firm and reaches 75 °C in the centre.
  6. For the sauce, lift the veal into a covered dish to keep warm. Strain about 750 ml of its broth into a saucepan, add the lemon slices and bring to a simmer. Whisk the yolks with the flour and a ladle of the hot broth, then whisk this into the pan off the heat. Return to low heat and stir until it thickens slightly; don't let it boil.
  7. Put the veal in a warm deep dish. Untie the lettuces, set them round the edge and pour the sauce over.

Notes

What the book says vs. what we added

the book stews chopped veal breast with water, salt and butter; hollows out large firm lettuces, chops the insides with roast chicken breast and mixes them with melted butter, eggs, bread crumb, mace, salt and a spoon of cream; ties the filled heads and cooks them in meat broth; and makes the sauce from the strained veal broth with lemon slices, 3 yolks and half a spoon of flour. Blanching the leaves, the amount of veal, the times and the temperatures are ours.

Cutting the lettuces

the book says to cut them "through the middle in half" and tie them up again; cutting through the core keeps each half in one piece.

Lettuce

the book wants big, firm heads. Butterhead lettuces with tight hearts are closest; iceberg is too watery, and Little Gems are too small to hollow.

The sauce is thickened mostly by the yolks; the bit of flour keeps them from curdling.

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