№ 2IV. nodaļa
Cits pildījums
Parsley and egg stuffing for roast chicken
- Serves 4–6
- about 1¾ hours, with roasting
- Melnraksts · vēl nav izmēģināts
1796Zits pildijums.
Variants receptei № 1 Pildījums no teļu gaļas
The book gives 8 egg yolks and 4 whites, with as much grated bread as needed; it gives no other amounts. We use half.
Method
5 soļi- Melt the butter in a small pan, add the parsley and fry it gently for 1–2 minutes, until it darkens and smells fragrant. Don't let it brown. Leave to cool.
- Beat the yolks and whites with the mace, salt and pepper. Stir in the parsley butter, then the breadcrumbs, a handful at a time, until you have a soft, moist mixture that just holds its shape.
- Heat the oven to 200 °C (180 °C fan). Pat the chickens dry and spoon the stuffing loosely into the cavities; it swells as the egg sets. Close the openings with a skewer or cocktail sticks. Bake any extra stuffing in a small buttered dish for the last 25–30 minutes.
- Rub the chickens with the soft butter and salt and roast them for 1–1¼ hours (small) or about 1½ hours (large), basting once or twice, until the juices run clear, the thigh reads 75 °C and the centre of the stuffing at least 74 °C.
- Rest for 10 minutes, then spoon out the stuffing and carve.
Notes
What the book says vs. what we added
the book fries chopped parsley in melted butter, lets it cool, adds 8 egg yolks and the whites of 4 eggs, and mixes in mace and as much grated white bread as needed. With this, chickens are stuffed for roasting. The salt, the amounts of butter and bread, the oven and all times are ours.
Variant
the book prints this as "another stuffing" after the veal forcemeat in 04-001, but it has no meat. It is a rich, yellow bread stuffing bound with egg.
Same stuffing in chapter 2
02-064 uses exactly this mixture for a veal breast, pushed under the skin, and boils the breast.
Food safety
a stuffing with raw egg inside a bird heats slowly. Stuff loosely, just before roasting, and check the centre of the stuffing with a thermometer.
Oriģināls1796
Iszepp sakappatas sweestâ, un kad atdsissuschas irr, 8 dseltenumu un no 4 to baltumu klaht, samaisi to ar un tik dauds saberstu kweeschu maises kà waijaga. Ar to warr zeptus zahlus pildiht.
Mūsdienu rakstībā2026
Izcep sakapātas sviestā, un kad atdzisušas , 8 dzeltenumu un no 4 to baltumu klāt, samaisi to un tik daudz saberztu kviešu maizes , kā vajaga. to var ceptus cāļus pildīt.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| pētersīļisakapāti | pehtersiljes | parsley | |
| kausēts sviests | kausets sweests | melted butter | |
| olu dzeltenumi | pautu dseltenums | egg yolks | 8 |
| olu baltumi | pautu baltums | egg whites | 4 |
| muskatziedi (macis) | muskatu pukkes | mace | |
| kviešu maizes mīkstumscik vajag | kweeschu maises mihkstums | fresh white breadcrumbs | |
| cāļipildīšanai un cepšanai | zahli | chickens |
Paņēmieni
- cept sviestā
- maisīt
- pildīt
- cept krāsnī
Birkas
- pildījums
- mājputni
- olas
- maize
Piezīmes
- Tāds pats pildījums (pētersīļi sviestā, 8 dzeltenumi, 4 baltumi, rīvēta maize, muskatziedi) ir 02-064, kur ar to pilda teļa krūti.
- "Cits" tikai pēc kārtas aiz 04-001; gaļas šajā pildījumā nav.
- ceptus cāļus: cāļus, ko pēc pildīšanas cep. Sāls nav minēts.
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