№ 5IV. nodaļa
Savāds pildījums no zosu aknīm
Goose liver cake for soup
- Serves 6
- about 1¼ hours
- Melnraksts · vēl nav izmēģināts
1796Sawads pildijums no sohsu aknim.
The book gives 3 eggs, ¼ mārciņa of butter and the crumb of 3 wheat rolls, which converts to 105 g butter and about 130 g crumbs. It doesn't say how many "large goose livers"; we use 400 g.
Method
6 soļi- Heat the oven to 160 °C (140 °C fan). Line a 20 × 20 cm baking tin or shallow ovenproof dish with baking paper and butter the paper.
- Trim the livers of sinews and any green patches. Chop them very finely, or blend them to a smooth purée in a food processor.
- Beat in the eggs, soft butter, salt and breadcrumbs to a soft, spreadable mixture.
- Spread it in the tin about 2 cm thick and smooth the top with a palette knife. Brush with the beaten yolk.
- Bake for 35–45 minutes, until set and lightly golden, a skewer pushed into the centre comes out clean, and the centre reaches at least 72 °C. If it browns too fast, cover it loosely with foil; the book bakes it slowly.
- Leave it for 5 minutes, then cut it into squares or diamonds. Put a few pieces into each warm soup bowl and pour the hot broth over.
Notes
What the book says vs. what we added
the book chops large goose livers finely and mixes in 3 eggs, a quarter pound of butter, a little salt and the grated crumb of 3 wheat rolls to a soft dough. This is spread on buttered paper, smoothed with a spatula, brushed with beaten yolk and baked slowly in a covered pan over coals. Then it's put in a bowl and soup poured over. The amount of liver, the oven, the times and the cutting into pieces are ours.
Savāds
here it means "separate": a forcemeat that isn't stuffed into anything but baked on its own and served in soup.
Livers
ordinary goose livers, not fattened foie gras. Frozen goose livers are sold in Baltic and Polish shops; duck or chicken livers are milder and work just as well. Poultry livers can carry Campylobacter, so cook the cake through to 72 °C, with no pink left.
Ahead
bake it earlier in the day and warm the pieces in the broth for 3–4 minutes before serving.
Oriģināls1796
Sakappa sohsu smalki, peemaisi 3 , sweesta, druszin un to saberstu no 3 kweeschu , ka tas kà mihksta mikla . to us papihru kas ar sweestu irr, ar lahpstinu , apswaidi ar sakultu dseltenumu, un us iszeppj. Tad warr blohdâ eelikt un suppi usleet .
Mūsdienu rakstībā2026
Sakapā zosu , piemaisi 3 , sviesta, drusciņ sāli un to saberztu no 3 kviešu , ka kā mīksta mīkla . to uz papīru, kas sviestu , notaisi lāpstiņu līdzeni, apsvaidi sakultu dzeltenumu, un uz oglēm izcepj. Tad var bļodā ielikt un zupu uzliet .
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| lielas zosu aknas | leelas sohsu aknis | large goose livers | |
| olas | pauti | eggs | 3 |
| sviests | sweests | butter | ¼ mārc. |
| sāls | sahls | salt | |
| kviešu maizīšu mīkstums | kweeschu maisites mihkstums | crumb of white rolls | 3 maizītes |
| olas dzeltenumsapsvaidīšanai | pautu dseltenums | egg yolk | |
| zupa (buljons)pasniegšanai | suppe | broth |
Paņēmieni
- kapāt
- maisīt
- cept krāsnī
Birkas
- pildījums
- aknas
- subprodukti
- zoss
- buljons
Piezīmes
- mikla: tā iespiests (citur mihkla); mūsdienu tekstā mīkla.
- savāds: atsevišķs; šo pildījumu nepilda putnā, bet cep atsevišķi un liek zupā (sal. savādi = atsevišķi).
- raušu pannā ... uz oglēm: plakanā pannā ar vāku, kas stāv uz oglēm.
- Cik aknu, nav teikts.
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