Pawaru-Grahmata

№ 1IV. nodaļa

Pildījums no teļu gaļas

Veal forcemeat with anchovy and basil

  • Makes about 950 g: about 40 small soup dumplings, or stuffing for a veal breast or 2 chickens
  • about 1 hour, plus chilling
  • Melnraksts · vēl nav izmēģināts

1796Pildijums no tellu gallas.

Modernizētslpp. 201 · PDF 215

The book gives proportions only: 2 parts veal to ½ part beef suet and ½ part pork back fat. The amounts below are ours, in the book's proportions.

Method

8 soļi
  1. Cut the veal, suet and back fat into small dice, about 1 cm.
  2. Put them in a saucepan with the onion, anchovies, salt, pepper and basil. Set over medium-low heat and stir for 5–8 minutes, until everything is hot through and the meat has turned pale on the outside. It should not brown or cook through.
  3. Tip it onto a tray, spread it out to cool quickly, then chill for at least 1 hour, so that it is cold before you chop it (our addition: the book just lets it cool). Don't leave the half-cooked meat at room temperature for more than an hour.
  4. Chop it very finely: twice through the fine plate of a mincer, or in a food processor in batches, to a fine paste.
  5. Put it in a bowl and beat in the eggs, milk and breadcrumbs with a wooden spoon until smooth and evenly mixed. The book uses a wooden pestle.
  6. Poach a teaspoonful in simmering salted water for 3–4 minutes and taste it, then adjust the salt (our addition).
  7. For soup dumplings: shape walnut-sized balls with wet hands or two teaspoons and simmer them in broth for 8–10 minutes, until they float and reach 72 °C in the centre.
  8. Use the forcemeat the same day; keep it covered in the fridge until needed.

Notes

What the book says vs. what we added

the book dices 2 parts veal from the leg with half a part of fresh beef suet and half a part of fresh pork back fat, skinned, heats them in a saucepan with chopped onion, soaked chopped anchovies, salt, ground pepper and a little basil, stirring, takes the pan off as soon as it is hot and lets it cool. Then it chops everything very finely and works in eggs, milk and grated white bread with a wooden pestle. It can be shaped into forcemeat balls for soup. The amounts, the chilling, the test poaching and the times are ours.

Why heat it first

this is a different method from the raw veal forcemeat in 02-022. Warming the diced meat and fat with the seasonings lets the onion and anchovy flavour the fat and firms the meat, so the forcemeat is less sticky. Keep it cold before chopping, or the fat smears.

Food safety

the meat is only half-cooked at step 2, so cool it fast and keep it cold, and cook whatever you make from it to at least 72 °C in the centre.

Anchovies

sardeles are salted anchovies (German Sardellen), a common seasoning for meat at the time (see 02-016). Soaking takes off some of the salt.

Basil

the book's basilikum was probably dried; either works.

Uses

the book suggests dumplings for soup. Several chapter 2 recipes call for a ready-made forcemeat: 02-023, 02-029 and 02-035 ask for one "of raw veal", which is 02-022, and 02-033 for one "of fish or raw meat". This one can stand in for either meat version.

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