Pawaru-Grahmata

№ 7V. nodaļa

Mandeļu sula

Almond sauce (sweet for puddings, savoury for chicken)

  • Makes about 450 ml
  • about 25 minutes
  • Melnraksts · vēl nav izmēģināts

1796Mandelu sulla.

Modernizētslpp. 225–226 · PDF 239–240

The book gives 4 loti of almonds (about 52 g) and half a spoon of starch; the other amounts are ours.

Method

5 soļi
  1. To skin whole almonds, pour boiling water over them, leave for 2 minutes, drain and squeeze each one out of its skin.
  2. Pound the almonds in a mortar until very fine, adding the broth a spoonful at a time so they don't turn oily. A small food processor or spice grinder also works.
  3. Heat the wine in a small saucepan until hot but not boiling, and stir in the almond paste.
  4. For puddings: whisk the eggs with the rose water and starch. Whisk in a ladle of the hot almond wine, then pour it all back into the pan. Stir over low heat until it thickens like custard, 3–5 minutes, at about 80 °C; don't let it boil. Stir in the sugar and cinnamon and pour it warm over the pudding.
  5. For chicken: leave out the eggs, starch, sugar and cinnamon. Stir the breadcrumbs into the hot almond wine and simmer gently for 5 minutes, stirring, until thick. Season with the rose vinegar, mace and a little salt.

Notes

What the book says vs. what we added

the book pounds 4 loti of peeled sweet almonds very fine with a little lean chicken broth, adds white Malvasia heated in a pan, and thickens it with "some eggs" beaten with rose water and half a spoon of fine starch, sweetened with sugar and ground cinnamon when it goes over a pudding. For chicken it isn't bound with eggs but thickened with the soft part of wheat bread, with a little rose vinegar and mace. The number of eggs, the liquid amounts and the times are ours.

The book's word gīgāt means to beat or whisk, here to bind a sauce with eggs; in 04-010 the book glosses it as "beaten like snow".

Wine

Malvasia (German Malvasier, English malmsey) was a sweet white wine from the Mediterranean. Malmsey Madeira, a sweet Malvasia or a Moscato is the closest today. With a dry wine, make the savoury version.

Serving

the book pours the sweet version over puddings (chapter 4) and serves the bread-thickened one with chicken.

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

esc
↑↓ izvēlēties↵ atvērt