№ 2V. nodaļa
Vīnu sula ar sardelēm
White wine sauce with anchovies
- Makes about 450 ml
- about 50 minutes
- Melnraksts · vēl nav izmēģināts
1796Wihnu sulla ar sardellehm.
The book gives ¼ mārciņa of anchovies, ½ stops each of white French wine and meat broth, and 3 egg yolks, which converts to about 105 g anchovies, 640 ml wine, 640 ml broth and 3 yolks. We've used about half.
Method
5 soļi- For salted anchovies: soak them in cold water for 20–30 minutes, changing the water once, then split them open and pull out the backbone and fins. Oil-packed fillets only need draining and a quick rinse.
- Put the anchovies in a saucepan with the wine, broth, lemon juice and peel. Simmer gently, uncovered, for 30 minutes; the anchovies will fall apart.
- Add the sugar, onion and butter and simmer for another 10 minutes, until the onion is soft.
- Pour through a fine sieve into a clean pan, pressing on the solids. Bring back to a simmer. You should have about 450 ml; if there is much more, boil it down a little.
- Whisk the yolks in a bowl, whisk in a ladle of the hot sauce, then take the pan off the heat and whisk it all back in. Return to low heat and whisk until it thickens slightly and reaches 75–80 °C. Don't let it boil. Taste; it shouldn't need salt.
Notes
What the book says vs. what we added
the book simmers soaked, boned anchovies for half an hour in white French wine and as much meat broth with lemon juice and peel, adds a little sugar, finely chopped onion and butter, simmers it a little longer, strains it through a horsehair sieve, brings it back to the boil and beats in 3 yolks. Our quantities are about half; we use 2 yolks for the smaller amount. Checking the volume and the temperature are ours.
Anchovies
sardeles in this book are salted anchovies (German Sardellen), not sardines.
Serving
the book doesn't say. Anchovy sauces of the time went with boiled or roast veal and beef and with fish; in 02-082 the book serves calf's liver with an anchovy sauce.
Oriģināls1796
Nemm ¼ un no assakahm , wahri tahs ar ½ balta , tik pat gallas suppi, un misahm; kad ½ stundu wirris, zukkera, druszin smalki sadrastu un sweestu klaht, un wehl kahdu brihdi werd; iskahf zaur , atkal werd un sakull ar 3 dseltenumu.
Mūsdienu rakstībā2026
Ņem ¼ un no asakām sardeļu, vāri tās ½ balta , tikpat gaļas zupu, un mizām; kad ½ stundu viris, cukura, drusciņ un sviestu klāt, un vēl kādu brīdi verd; izkās caur , atkal verd, un sakul 3 dzeltenumu.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| sardeles (anšovi)izmērcētas un bez asakām | sardelles | salted anchovies | ¼ mārc. |
| balts franču vīns | balts wranzwihns | French white wine | ½ stopa |
| gaļas buljons | gallas suppe | meat broth | ½ stopa |
| citronu sula | zitrohnu sulla | lemon juice | |
| citronu mizas | zitrohnu misas | lemon peel | |
| cukurs | zukkers | sugar | |
| sīpols | zihpols | onion | |
| sviests | sweests | butter | |
| olu dzeltenumi | pautu dseltenumi | egg yolks | 3 |
Paņēmieni
- mērcēt
- vārīt
- izkāst
- sakult
Birkas
- mērce
- vīns
- sardeles
Piezīmes
- Slapētas sardeles: sālītus anšovus vispirms izmērcē ūdenī, lai izvilktu sāli, tad izņem asakas.
- Vrancvīns: franču vīns (sal. franc-vīns, prancvīns 1. un 2. nodaļā).
- Grāmata nesaka, pie kā šo sulu dot.
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