№ 1V. nodaļa
Dzeltena vīnu sula
Yellow wine sauce
- Makes about 650 ml
- about 20 minutes
- Melnraksts · vēl nav izmēģināts
1796Dseltena wihnu sulla.
The book gives ½ stops of wine, as much water and 3 egg yolks, which converts to about 640 ml wine, 640 ml water and 3 yolks. We've halved the liquid and kept the 3 yolks (see Notes).
Method
6 soļi- Rub the sugar cubes hard over the lemon until they turn yellow and smell of the peel. With granulated sugar, finely grate the zest of half the lemon and rub it into the sugar with your fingers.
- Cut 4 thin slices from the lemon and pick out the seeds.
- Put the wine, water, lemon sugar and lemon slices in a saucepan and bring to a simmer, stirring until the sugar dissolves. Simmer for 2–3 minutes, then lift out the lemon slices so they don't make the sauce bitter (our addition).
- Whisk the yolks in a bowl. Whisk in a ladle of the hot wine, then pour it all back into the pan.
- Over low heat, whisk hard and without stopping until the sauce froths and thickens slightly, 3–5 minutes. It should reach 75–80 °C but never boil, or the yolks will scramble.
- Off the heat, whisk in the butter if you like. Serve at once, warm.
Notes
What the book says vs. what we added
the book heats wine and water with sugar rubbed on lemons and lemon slices, beats the sauce hard with 3 yolks and allows a piece of butter. Taking out the lemon slices, the temperature and the times are ours.
Thickness
at the book's ratio, 3 yolks to about 1.3 litres, the sauce stays thin, more like a light wine soup. Halving the liquid gives a frothy pouring sauce, close to a German Weinschaumsoße. For the book's version, use 600 ml each of wine and water.
Sugar rubbed on lemons
a standard trick of the time, used all through this chapter: the sugar takes up the oil from the peel.
Serving
the book doesn't say what to serve it with. The other wine sauces in this chapter go over puddings (05-016) and boiled carp (05-003).
Oriģināls1796
puss wihna un tik pat uhdeni us ugguni, zukkera kas us irr un klaht, sakull scho ar 3 dseltenumu, un kas gribb, wehl sweesta warr peelikt klaht.
Mūsdienu rakstībā2026
pusstopu vīna un tikpat ūdeni uz uguni, cukura , kas uz , un klāt, sakul šo 3 dzeltenumu, un, kas grib, vēl sviesta var pielikt klāt.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| vīns | wihns | white wine | ½ stopa |
| ūdens | uhdens | water | ½ stopa |
| cukursgabals noberzts uz citronēm | zukkers | sugar | |
| citronimizai un ripām | zitrohnes | lemons | |
| olu dzeltenumi | pautu dseltenumi | egg yolks | 3 |
| sviestspēc izvēles | sweests | butter |
Paņēmieni
- vārīt
- sakult
- sabiezināt
Birkas
- mērce
- vīns
- olas
Piezīmes
- Cukura gabals, kas uz citronēm noberzts: cukura galvas gabalu berž gar citrona mizu, līdz tas uzsūc mizas eļļu un smaržu. Tāpat dara 05-003, 05-009, 05-011 un 05-012.
- 3 dzeltenumi uz vairāk nekā 1,2 l šķidruma sulu tikai nedaudz sabiezina; tā paliek plāna.
- Grāmata nesaka, pie kā šo sulu dot.
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