Pawaru-Grahmata

№ 28V. nodaļa

Cita gurķu sula

Cucumber sauce with capers, olives and anchovies

  • Makes about 500 ml, for 4–6
  • about 35 minutes
  • Melnraksts · vēl nav izmēģināts

1796Zitta gurku sulla.

Variants receptei № 27 Gurķu sula

Modernizētslpp. 235 · PDF 249

The book gives 1 bay leaf; it gives no other amounts.

Method

5 soļi
  1. Melt the butter in a saucepan, stir in the flour and cook over medium-low heat, stirring, for 4–6 minutes, until nut-brown.
  2. Add the shallots and cook for 2 minutes, stirring.
  3. Add the bay leaf, mace, pepper, cucumbers, capers, olives and anchovies, then whisk in the stock and wine a little at a time.
  4. Simmer for 15 minutes, stirring now and then.
  5. Take out the bay leaf, stir in the sugar and lemon juice and taste. It should be savoury and sharp with a little sweetness; it shouldn't need salt.

Notes

What the book says vs. what we added

the method is the book's: flour browned in butter, then finely chopped shallots or onions, a bay leaf, ground mace, pepper, small salted cucumbers, capers, pared olives and soaked, chopped anchovies, then meat broth and wine, boiled well, with sugar and lemon juice added at the end. Slicing the cucumbers, the amounts and the times are ours.

Variant

this is the book's second cucumber sauce, varying 05-027. The book doesn't say what to serve it with; like 05-027 it suits braised or roast mutton.

Cucumbers

iesālīti means lightly salted, like Russian malosol cucumbers, fermented for only a few days. Ordinary salt-fermented cucumbers work too; small ones can go in whole.

Olives

"peeled" olives probably means the flesh pared off the stone, as in 02-077. Pitted green olives do the same.

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