Pawaru-Grahmata

№ 73II. nodaļa

Jaunas vistas ar mandelēm

Poussins with almond stuffing and cinnamon wine sauce

  • Serves 4
  • about 1¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Jaunas wistas ar mandelehm.

Modernizētslpp. 113–114 · PDF 127–128
4 porcijas

The book gives ¼ mārciņa of almonds and 3 eggs to stuff 4 birds, and ½ stops of wine with 3 eggs and half a spoon of flour for the sauce, which converts to about 105 g almonds, 640 ml wine and 7–8 g flour. We keep these amounts for 4 poussins.

Method

7 soļi
  1. Take the poussins out of the fridge 30 minutes ahead and pat them dry.
  2. Grind the almonds with the rose water in a mortar or food processor to a fine paste. Mix in the eggs, sugar and breadcrumbs to a soft paste, about as thick as stiff porridge; add a few more crumbs if it runs.
  3. At the neck end of each bird, slide your fingers under the skin over the breast to loosen it, without tearing it. Push the stuffing under the skin and into the neck cavity, and smooth it out from the outside. Close the neck flap with a cocktail stick.
  4. Lard the breasts and legs with the fat strips, using a larding needle, or lay the bacon over the breasts.
  5. Heat the oven to 190 °C. Put a rack, or a few wooden sticks laid crossways, in a lidded casserole big enough for the 4 birds. Set the birds on it and add the butter and water. Cover and bake for 40 minutes. Uncover, baste and bake for 15–20 minutes more, until golden and the thickest part of the thigh and the stuffing both reach 75 °C.
  6. Meanwhile, make the sauce. In a saucepan, whisk the eggs and flour smooth, then whisk in the cold wine, sugar, cinnamon and lemon zest. Set over medium-low heat and whisk all the time until it thickens and froths and starts to bubble at the edges, 8–12 minutes. Take it off the heat at once; the flour helps stop it curdling, but don't let it boil hard.
  7. Put the birds in a warm dish and pour some of the sauce over. Serve the rest separately.

Notes

What the book says vs. what we added

the book stuffs 4 young hens, killed the day before, under the breast skin with almonds pounded with rose water, 3 eggs, a little sugar and bread crumb. It lards them and bakes them in a lidded pot on little sticks with butter and a little water, buried in glowing coals. The sauce is ½ stops of wine with a good piece of sugar, cinnamon and grated lemon peel, and 3 eggs beaten with half a spoon of flour, whisked from cold until it begins to boil. The poussins, the larding fat, the oven temperature, the times and the exact sugar are ours.

Young chickens

the book's jaunas vistas were small young birds; poussins (spring chickens) are the modern equivalent. With larger chickens of about 1.2 kg, use 2 birds and roast them for about 1¼ hours.

The sauce is a wine chaudeau, a hot wine custard; the book calls it sula. It is sweet, and so is the stuffing; the dish sits between savoury and dessert, as many 18th-century dishes did.

Safety

the stuffing contains raw egg, so check that it reaches 75 °C.

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