Pawaru-Grahmata

№ 108III. nodaļa

Cepts pildījums no austeriem, ar pildītiem čaumuliem aplikts

Veal and oyster forcemeat baked on bacon, with stuffed oyster shells and oyster sauce

  • Serves 6
  • about 1¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Zepts pildijums no austereem, ar pilditeem tschaumuleem aplikts.

Modernizētslpp. 194–195 · PDF 208–209
6 porcijas

The book gives 6 eggs; it gives no other amounts. Six eggs suggest a large batch, so we use 3.

Method

7 soļi
  1. Shuck 16 oysters over a bowl to catch their juice (see 03-105, step 2), and strain the juice through muslin. Keep the 6 deepest bottom shells and scrub them clean.
  2. Forcemeat: mince the veal, suet, marrow and 8 of the oysters very finely, twice through a mincer or in a food processor. Mix in the eggs, lemon zest, cardamom, mace, onion, basil, parsley, salt, cream and the squeezed-out bread to a firm paste. Fry a teaspoonful to check the seasoning (our addition).
  3. Heat the oven to 190 °C. Lay the bacon slices side by side in pairs, slightly overlapping, in a shallow baking tin, making 8–10 "slices" about the size of a slice of bread. Spread a 2 cm layer of forcemeat on each, smooth it with a wet knife and score a criss-cross pattern on top.
  4. Fill the oyster shells with the rest of the forcemeat, mounded and scored in the same way, and set them in the tin.
  5. Bake for 25–30 minutes, until golden and the forcemeat reaches 72 °C in the centre.
  6. Meanwhile make the sauce: melt the butter and soften the shallots in it for 3–4 minutes. Stir in the flour for 1 minute, then whisk in the wine or broth and the oyster juice. Add the bay leaves, lemon slices and mace and simmer for 8–10 minutes, until it thickens. Take out the bay leaves and lemon, add the 8 remaining oysters and heat for 2 minutes, until their edges curl.
  7. Lay the forcemeat slices in a warm dish, set the stuffed shells on top and pour the sauce over.

Notes

What the book says vs. what we added

the book chops tender veal from the leg, kidney suet, beef marrow and oysters very finely with 6 whole eggs, lemon peel, cardamom, mace, a little onion or shallot, basil, parsley, salt, cream and white bread soaked in milk, "as stiff as a dough". The forcemeat is spread on thin slices of bacon cut like slices of bread, smoothed, scored and baked in a raušu panna; large shells are filled with it too. The sauce is oysters, shallots, washed butter, a little flour, bay leaves, lemon slices and mace, cooked thick with wine or meat broth. The amounts, the mincing, the oven temperature and the times are ours.

Marrow and suet

ask a butcher for marrow bones split lengthwise; scoop the marrow out with a teaspoon. Suet is the hard fat around beef kidneys.

Basil was a common kitchen herb in the 18th century, often used dried.

Safety

the forcemeat contains raw veal and egg, so make sure it reaches 72 °C in the centre. Buy oysters live from a good fishmonger; those in the sauce are cooked through.

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