Pawaru-Grahmata

№ 22V. nodaļa

Sula no veselām briedenēm

Sauce of whole mushrooms, chestnuts and olives, for duck

  • Makes about 600 ml, for 4–6
  • about 50 minutes (1½ hours with the gizzard)
  • Melnraksts · vēl nav izmēģināts

1796Sulla no wesselahm breedenehm.

Modernizētslpp. 232 · PDF 246

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Trim the mushrooms and simmer them whole in lightly salted water for 5 minutes. Drain, keeping the water.
  2. For raw chestnuts, cut a cross in each shell and boil them for 15–20 minutes. Peel off the shell and the inner skin while they are still hot.
  3. If using the gizzard, cut away the tough inner lining and silver skin and simmer it in the stock for about 1 hour, until tender. Lift it out and chop it finely. Chop the raw liver finely.
  4. Melt the butter in a saucepan, stir in the flour and cook over medium-low heat, stirring, for 4–6 minutes, until nut-brown. Whisk in the wine, then the stock.
  5. Add the mushrooms, olives, capers, lemon slices, anchovies, chestnuts, sugar and the chopped gizzard. Simmer for 10 minutes.
  6. Add the chopped liver for the last 3–4 minutes, until no pink remains (70 °C). Take out the lemon slices. Taste; it shouldn't need salt.

Notes

What the book says vs. what we added

the book boils and trims the mushrooms "as just described" (05-021) but leaves them whole, boils and shells chestnuts, browns flour in butter, adds a little white wine, then the mushrooms, olives, capers, lemon slices, finely chopped soaked anchovies, chestnuts and sugar, and boils it all well. With only a little wine the sauce would be very thick, so the stock is ours, as are pitting the olives, precooking the gizzard and the amounts.

Serving

the book says it goes well with ducks, and that their liver and gizzard can then be chopped and added. The sauce for stuffed ducks in 02-077 is almost the same.

Chestnuts

sweet chestnuts, which the book also calls marones (02-074).

Giblets

a gizzard stays chewy unless it is simmered for an hour or so first. Cook the liver until no pink remains.

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