Pawaru-Grahmata

№ 5V. nodaļa

Olīvu sula

Olive sauce for roast chicken

  • Makes about 400 ml
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Olihwu sulla,

Modernizētslpp. 224–225 · PDF 238–239

The book gives 4 thin slices of raw ham and half a spoon of flour; the other amounts are ours.

Method

5 soļi
  1. Fry the ham slices in the butter in a saucepan over medium heat for 2–3 minutes, until lightly browned. Sprinkle the flour over them and stir for a minute.
  2. Pour in the veal juices and beef broth.
  3. Crush the olives in a mortar, stones and all, until the flesh is pulpy and some of the stones have cracked. Add them to the pan with the lemon slices.
  4. Simmer gently, uncovered, for 1 hour, until reduced by about a third.
  5. Pour through a fine sieve, pressing hard on the olives and ham. Taste; with the ham and olives it rarely needs salt.

Notes

What the book says vs. what we added

the book fries 4 thin slices of raw ham in butter, dusts them with half a spoon of flour, adds veal roasting juices, beef broth, olives crushed with their stones and lemon slices, boils it for an hour and strains it through a "meat sieve" (probably the sieve used for broth). The amounts of liquid and olives are ours.

Olive stones

crushed stones give a faint bitter-almond note. Without a mortar, chop pitted olives and add 2–3 stones cracked with the flat of a heavy knife, or leave the stones out. Never put whole stones in a blender. Everything is strained out.

Veal juices

the book uses the gravy from a roast of veal. Jellied juices from any roast, or a good veal or chicken stock, will do.

Serving

the book says to serve it with roast chickens.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt