№ 24IV. nodaļa
Gaļu vrikandeles
Meat dumplings for soup
- Serves 4–6 in soup (about 20 small dumplings)
- about 40 minutes
- Melnraksts · vēl nav izmēģināts
1796Gallu wrikandelles.
The book gives ½ mārciņa of meat, about 210 g; the other amounts are ours.
Method
5 soļi- Cut away all sinews and chop the meat very finely with a heavy knife, or put it twice through the fine plate of a mincer. Keep it cold.
- Beat in the egg, then mix in the breadcrumbs, mace and salt until the mixture holds together. Leave for 10 minutes.
- Bring the broth to a simmer and poach a small test dumpling; taste and adjust the salt (our addition).
- With wet hands, roll hazelnut- to walnut-sized balls, about 10–12 g each.
- Simmer them gently in the broth for 8–10 minutes, until they are cooked through and reach 72 °C in the centre. Serve them in the broth.
Notes
What the book says vs. what we added
the book cuts all the sinews out of half a pound of meat, chops it very finely, beats in eggs and makes a dough with grated white bread, mace and salt, then cooks the dumplings through in meat soups. It doesn't name the meat; veal (as in the forcemeat of 02-022) or lean beef both work. The number of eggs, the bread, the test dumpling and the times are ours.
Safety
minced meat must be cooked through, to 72 °C in the centre. Keep the mixture chilled until you cook it.
Oriģināls1796
Isgrees no ½ gallas zipslas, () un sakappa to it smalki, un taisi no sabersta kweeschu maises , , un mihklu, no ka warr taisiht, ko eeksch gallas suppehm warr iswahriht.
Mūsdienu rakstībā2026
Izgriez no ½ gaļas cīpslas () un sakapā to it , piesit un taisi no saberzta kviešu maizes , un sāls mīklu, no kā var taisīt, ko iekš gaļas zupām var izvārīt.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| gaļa | galla | lean meat (veal or beef) | ½ mārc. |
| olas | pauti | eggs | |
| baltmaizes mīkstums | kweeschu maises mihkstums | white breadcrumbs | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| sāls | sahls | salt | |
| gaļas buljonsvārīšanai | gallas suppe | meat broth |
Paņēmieni
- kapāt
- maisīt
- vārīt
Birkas
- vrikandeles
- zupas piedeva
- gaļa
Piezīmes
- Skenējumā ½ mahrzinu; OCR daļskaitli nenolasīja.
- cīpslas (dzīsles): grāmata pati skaidro zipslas ar dsihsles.
- Kāda gaļa, nav teikts; līdzīgu pildījumu 02-022 taisa no teļa gaļas.
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