Pawaru-Grahmata

№ 10V. nodaļa

Brūna rozīņu sula

Brown raisin and almond sauce

  • Makes about 700 ml
  • about 35 minutes
  • Melnraksts · vēl nav izmēģināts

1796Bruhna rosihnu sulla.

Modernizētslpp. 227 · PDF 241

The book gives ½ mārciņa of raisins, which converts to about 210 g; the other amounts are ours.

Method

5 soļi
  1. Pick over the raisins and currants, removing any stalks, and rinse them well.
  2. Put them in a saucepan with the water and lemon peel and simmer gently for 15 minutes, until plump.
  3. Meanwhile melt the butter in a second pan, stir in the flour and cook over medium heat, stirring, for 4–6 minutes, until nut-brown.
  4. Add the sugar and lemon slices and whisk in the wine. Simmer for 2–3 minutes; it will be thick.
  5. Take out the lemon peel and add the raisins with their cooking water, and the almonds. Simmer for 5 more minutes, stirring, until the sauce coats a spoon. Add a splash of water if it is too thick.

Notes

What the book says vs. what we added

the book simmers ½ mārciņa of picked and washed raisins, large ones with not many small, in water with lemon peel; meanwhile it browns flour in butter, adds a piece of sugar, lemon slices and a little white wine, then the raisins and peeled, cut almonds, and lets it boil a little longer. That the raisins go in with their water is our reading; the other amounts and the times are ours.

Raisins

we read "large and not many small" as mostly large raisins with a few currants.

Serving

the book says it can also be poured over ox tongues. It is close to the raisin and almond sauce in 02-010; boil and peel the tongue as described there.

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