№ 20V. nodaļa
Sardeļu sula
Anchovy sauce
- Makes about 350 ml, for 4–6
- about 40 minutes, including soaking
- Melnraksts · vēl nav izmēģināts
1796Sardellu sulla.
The book gives no quantities; the amounts below are ours.
Method
8 soļi- Soak the anchovies in cold water for 20–30 minutes, changing the water once. Drain, pat dry and pull out the backbone and any small bones.
- Mash the anchovies with the butter in a mortar or with a fork to a smooth paste.
- Bring the stock to the boil with the lemon slices. Whisk in the anchovy butter and simmer for 5 minutes.
- Thicken the sauce in one of three ways:
- Bread: stir in the crumbs and simmer for 5 minutes, whisking, until they have dissolved and the sauce is smooth.
- Flour: whisk in the flour paste and simmer for 2–3 minutes.
- Egg yolks: take the pan off the heat. Whisk the yolks with a ladle of the hot sauce, stir them in and heat gently, stirring, until the sauce thickens (about 80 °C). Don't let it boil, or it will curdle.
- Take out the lemon slices (our addition). Don't add salt; the anchovies are salty enough.
Notes
What the book says vs. what we added
the book mashes soaked, carefully boned anchovies very fine with butter, boils them in meat broth with lemons, and thickens the sauce with soft wheat bread or flour, or beats in egg yolk. The soaking time, the amounts and taking out the lemon are ours; lemon slices cooked for long can make a sauce bitter.
Serving
the book doesn't say here. Elsewhere it suggests an anchovy or oyster sauce for roast carp stuffed with oysters (03-042), and a brown anchovy sauce for black grouse (02-076). It goes well with boiled or roast fish, veal and poultry.
Anchovies
the book's sardeles are salted anchovies (German Sardellen), not sardines. Anchovies in oil need no soaking; use 10–12 fillets.
Stronger version
the book's herring sauce (05-034) is made in much the same way and, it says, is stronger than this one.
Oriģināls1796
un no assakahm ar sweestu it smalki, tahs gallas suppê ar un werd; taisi ar kweeschu maises milteem , sakull ar dseltenumu.
Mūsdienu rakstībā2026
Sadrāzi un no asakām sviestu it , tās gaļas zupā , un verd; taisi kviešu maizes miltiem , sakul dzeltenumu.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| anšovi (sardeles)atsālīti un bez asakām | sardelles | salted anchovies | |
| sviests | sweests | butter | |
| gaļas buljons | gallas suppe | meat broth | |
| citroni | zitrohnes | lemons | |
| kviešu maizes mīkstumsbiezināšanai | kweeschu maises mihkstums | crustless white bread | |
| miltibiezināšanai, cits variants | milti | flour | |
| olas dzeltenumsbiezināšanai, cits variants | pautu dseltenums | egg yolk |
Paņēmieni
- atsālīt
- sadrāzt
- vārīt
- biezināt
Birkas
- mērce
- anšovi
Piezīmes
- Visa recepte ir 231. lappusē (galvenē bija [231, 232]).
- sardeles: sālīti anšovi (vāc. Sardellen), nevis sardīnes. Slapētas: ūdenī izmērcētas, atsālītas.
- izpostas: iztīrītas (no asakām).
- Mērci biezina trejādi: ar maizes mīkstumu, miltiem vai olas dzeltenumu.
- Sal. 05-034: siļķu sula ir "stiprāka nekā sardeles sula".
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