Pawaru-Grahmata

№ 83II. nodaļa

Rāmīti gaiļi ar skābu kāpostu

Capon baked under sauerkraut and sour cream

  • Serves 6
  • about 3 hours
  • Melnraksts · vēl nav izmēģināts

1796Rahmiti gaili ar skahbu kahpostu.

Modernizētslpp. 123–124 · PDF 137–138
6 porcijas

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

Method

8 soļi
  1. The book soaks the birds in cold water for an hour, which drew out the blood; with a modern bird this can be skipped. Pat the bird dry.
  2. If larding, cut the fat into strips 3–4 mm thick and thread them through the breast with a larding needle.
  3. Heat the oven to 170 °C. Put a rack or a few wooden skewers in a large casserole, set the bird on it and pour in the salted water and melted butter. Cover and cook for about 1¼ hours for a capon (1 hour for chickens), until almost done: about 65 °C in the thickest part of the thigh.
  4. Meanwhile squeeze the sauerkraut well. Put it in a pan with the butter, vinegar, sugar and water, cover and simmer for 30–40 minutes, until nearly tender.
  5. Pour the buttery fat from the top of the bird's cooking liquid into a frying pan (keep the rest of the broth for soup). Stir in the flour and cook for 1 minute, then add the sauerkraut, bring to the boil and stir in the sour cream.
  6. Turn the oven up to 200 °C. Butter a large ovenproof dish and put the bird in it, whole or jointed (jointing makes it easier to cover and serve; our suggestion). Spread the sauerkraut over the top and smooth it.
  7. Drizzle with the melted butter, brush with the egg yolk and sprinkle with breadcrumbs.
  8. Bake for 30–40 minutes, until golden on top and the thickest part of the thigh reaches 75 °C. Sprinkle with the parsley and serve.

Notes

What the book says vs. what we added

the method is the book's: the birds soaked, larded, cooked on sticks in a pot with salted water and melted butter under a lid with coals until not quite done; sauerkraut squeezed, cooked with butter, vinegar and sugar until not quite done, then mixed with the birds' butter, flour and sourish cream; the birds laid in a buttered dish under the cabbage, drizzled with butter, brushed with egg yolk, sprinkled with breadcrumbs and baked through in the oven on a trivet, then scattered with parsley. The water for the cabbage, the temperatures, times and amounts are ours.

Capons

rāmīti gaiļi are castrated cockerels, which grow large, fat and tender. Capons are sold around Christmas by specialist poultry farms and in France (chapon); a large free-range chicken is the easy substitute.

Trivet

the book stands the dish on a trivet in the oven (ceplis) so it bakes evenly; an oven shelf in the middle does the same.

Sauerkraut

squeezing it removes some sourness; the vinegar, sugar and sour cream then set the sweet-sour balance. Taste before baking.

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