Pawaru-Grahmata

№ 4IV. nodaļa

Maizes pildījums

Scrambled-egg bread stuffing with currants

  • Serves 4–6
  • about 30 minutes, plus roasting
  • Melnraksts · vēl nav izmēģināts

1796Maises pildijums.

Modernizētslpp. 202 · PDF 216
4 porcijas

The book gives 6 eggs scrambled with butter and 2 raw eggs; it gives no other amounts. We use half, which is enough for 1 large chicken (about 2 kg) or a boned veal breast.

Method

3 soļi
  1. Melt the butter in a small pan over low heat. Add the beaten eggs and stir slowly until they form soft, creamy curds. Take them off the heat while still moist and leave to cool for a few minutes.
  2. Mix in the breadcrumbs, parsley, mace, currants, raw egg and salt. The mixture should hold together when pressed but not be sticky. Add a few more crumbs if it's wet, or a spoonful of milk if it's dry.
  3. Stuff a chicken loosely with it and roast as usual (see 04-002), until the centre of the stuffing reaches at least 74 °C. Or press it into a buttered 20 cm ovenproof dish and bake at 180 °C (160 °C fan) for 30–35 minutes, until set and golden.

Notes

What the book says vs. what we added

the book makes soft scrambled eggs from 6 eggs and butter, then mixes in grated white bread, chopped parsley, mace, currants, 2 raw eggs and salt, so that it's neither too firm nor too soft. The amounts of bread and the other flavourings, the baking and the times are ours.

Scaling

the book's 8 eggs make enough for a goose or a turkey. Halved, it fills one large chicken.

What to stuff

the book doesn't say. It suits chicken, capon or turkey, or a veal breast; 02-064 stuffs a veal breast with a similar bread-and-egg mixture.

Food safety

the raw egg means the stuffing must reach at least 74 °C in the centre.

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