Pawaru-Grahmata

№ 100III. nodaļa

Vēžu vege

Crayfish loaf with almonds

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

1796Wehschu wegge.

Modernizētslpp. 188–189 · PDF 202–203
6 porcijas

The book gives 6 live crayfish for pounding, 16 boiled crayfish, 6 eggs and 3 yolks; it gives no amount of bread or butter. We keep the book's amounts.

Method

7 soļi
  1. Chill all the crayfish in the freezer for 20 minutes. Bring a large pan of salted water to a rolling boil and drop them in head first, a few at a time. Lift out 6 of them after 1 minute; cook the other 16 for 5 minutes. Drain.
  2. Peel the tails of the 16, pull out the dark thread and chop the meat finely. Remove the stomach sac from behind the eyes of all 22.
  3. Pound the 6 part-cooked crayfish and the 16 shells in a mortar, or crush them in a sturdy food processor. Fry them in the butter over medium heat for 10 minutes, stirring, until the butter is red. Press everything through a colander or coarse sieve into a deep bowl, pushing hard; throw away what stays behind.
  4. Add the chopped tails, eggs, the 3 yolks, mace and salt to the bowl and mix in breadcrumbs until the mixture just holds a shape; it shouldn't be stiff. Chill for 20 minutes so the butter firms up.
  5. Heat the oven to 180 °C. Butter a baking tray or shallow ovenproof dish and scatter it with the dry breadcrumbs. Shape the mixture into an oblong loaf about 20 cm long. If it is too soft to stand, bake it in a buttered 1 l loaf tin instead.
  6. Brush with beaten yolk and stick the almond slivers all over the top. Bake for 35–45 minutes, until golden brown and firm; the centre should reach 72 °C.
  7. Meanwhile, make the sauce (03-097, steps 1, 2, 7 and 8). Serve the loaf in slices with the sauce poured over.

Notes

What the book says vs. what we added

the book pounds 6 live crayfish, boils and shells 16 more, chops their tails and pounds their shells, fries the pounded crayfish and shells in butter and presses them through a colander, then mixes everything with 6 eggs, 3 more yolks, mace and fine white bread, "but so the dough doesn't get too stiff". The loaf is shaped on a buttered, crumbed raušu panna, brushed with yolk, studded with sliced almonds and baked golden brown, and served with the sauce from 03-097. Killing the 6 crayfish first, the salt, the amounts of butter and bread, the oven and the times are ours.

Crayfish

the book pounds 6 of them alive. We kill all of them first in boiling water, which kills them within seconds; a minute's boiling doesn't change what they add to the butter. Buy them live and cook them the same day, discarding any that are dead.

Consistency

a soft mixture gives a lighter loaf but may spread. The loaf tin is our fallback.

Raušu panna

a shallow lidded pan set on embers with more embers on the lid; an oven does the same job.

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