№ 4V. nodaļa
Kaperu sula
Brown caper sauce
- Makes about 400 ml
- about 20 minutes
- Melnraksts · vēl nav izmēģināts
1796Kapperu sulla.
The book gives no quantities; the amounts below are ours.
Method
4 soļi- Melt the butter in a saucepan over medium heat and let it foam. When the foam sinks and the butter starts to smell nutty, stir in the flour.
- Cook, stirring all the time, for 4–6 minutes, until the roux is an even nut-brown.
- Whisk in the wine, then the broth, a little at a time, until smooth.
- Add the lemon slices, sugar and capers and simmer gently for 5–8 minutes, stirring now and then, until the sauce coats a spoon. Take out the lemon slices if it starts to taste bitter. Taste for salt.
Notes
What the book says vs. what we added
the book browns flour in butter once the foam has sunk, adds "a little wine", lemon slices, sugar and capers and lets it boil a while. With only a little wine the roux would stay a thick paste, so we've added broth.
Serving
the book doesn't say. Caper sauces went with boiled mutton and lamb, veal, tongue and white fish; elsewhere the book cooks capers with lamb (02-058) and mutton tongues (02-057).
Oriģināls1796
Wahri sweestu, un kad tahs puttas grimst tad peeleez miltus bruhni zeppj, peeleij druszin wihnu, , zukkeru un klaht un kahdu brihdi werd.
Mūsdienu rakstībā2026
Vāri sviestu, un kad tās putas grimst, tad pieliec miltus, brūni cepj, pielej drusciņ vīnu, , cukuru un klāt, un kādu brīdi verd.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| sviests | sweests | butter | |
| milti | milti | flour | |
| vīnsdrusciņ | wihns | white wine | |
| citronu ripas | zitrohnu rippes | lemon slices | |
| cukurs | zukkers | sugar | |
| kaperi | kapperes | capers |
Paņēmieni
- brūnināt
- vārīt
Birkas
- mērce
- kaperi
Piezīmes
- Kad tās putas grimst: kad sviests vairs neputo un sāk brūnēt.
- Grāmata nesaka, cik vīna, un nesaka, pie kā šo sulu dot.
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