Pawaru-Grahmata

№ 84II. nodaļa

Teļu iekšas ar krējumu sulu

Calf's lights and heart in cream sauce

  • Serves 4
  • about 2¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Tellu eekschas ar krehjumu sullu.

Modernizētslpp. 125 · PDF 139
4 porcijas

The book gives no quantities except 2 egg yolks; the amounts below are ours.

Method

6 soļi
  1. Trim the offal: cut the tubes, fat and gristle off the heart, and the windpipe and large airways out of the lungs. Rinse well. Cut into 1.5 cm pieces.
  2. Put the pieces in a pan, cover with cold salted water and bring to the boil. Skim, then simmer until tender: about 1½ hours for lungs and heart, 1–2 hours for tripe, depending on how it was prepared. Lungs float, so keep them under with a small plate.
  3. Drain well in a colander, put in a warm dish, cover and keep warm in a low oven (70 °C).
  4. For the sauce, work the butter and flour together to a paste in a saucepan. Whisk in the egg yolks, parsley, mace, salt and cream, then add the shallots.
  5. Heat over medium heat, whisking all the time, until the sauce thickens and just comes to the boil once. The flour stops the yolks curdling. Take it off the heat at once.
  6. Pour the sauce over the offal and serve.

Notes

What the book says vs. what we added

the method is the book's: the offal cut small, boiled in salted water, drained and kept warm under a cover; the sauce of washed butter, a little flour, 2 egg yolks, blanched chopped parsley, mace and salt mixed with good fresh cream, with chopped shallots, brought to the boil just once and poured over. The trimming, the times and all amounts except the yolks are ours.

The offal

plunčes are a calf's lungs and other innards; the dish is close to the Austrian Kalbsbeuschel (calf's lights in cream sauce). Lungs are banned from sale for food in the US and hard to find in many places; a butcher who sells whole plucks may have them. Calf's or ox heart with tripe, or veal sweetbreads for a richer dish, are the practical substitutes.

Shallots

the book adds them raw and boils the sauce only once, so they stay crisp. For softer shallots, sweat them in the butter for 3 minutes before adding the flour (not in the book).

"Washed" butter

the book washes salted butter in water to rinse out salt and buttermilk; unsalted butter does the same job.

Safety

buy offal very fresh and cook it within a day.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt