№ 32V. nodaļa
Pētersilju sula
Parsley sauce
- Makes about 350 ml, for 4–6
- about 20 minutes
- Melnraksts · vēl nav izmēģināts
1796Pehtersilju sulla.
The book gives no quantities; the amounts below are ours.
Method
3 soļi- Pick over and wash the parsley, throw away the thick stalks and chop the leaves very finely.
- Put the parsley, stock, butter, mace and bread in a saucepan and bring to the boil.
- Simmer for 8–10 minutes, whisking, until the bread has dissolved and the sauce is thick. Taste and add salt if needed.
Notes
What the book says vs. what we added
the method is the book's: parsley picked over, washed and chopped very fine, put on the fire with meat gravy, butter, mace and crumbled soft wheat bread, and boiled until thick. The amounts and times are ours.
Serving
the book doesn't say. Parsley sauce goes with boiled chicken, veal, fish and boiled beef.
Parsley
pētersiljes here are the leaves; elsewhere the book uses the same word for parsley root.
Oriģināls1796
Islassi, masga un sakappa it smalki, ar gallas , sweestu, un saberstu kweeschu maises us ugguni, un werd.
Mūsdienu rakstībā2026
Izlasi, mazgā un sakapā it , gaļas , sviestu, un saberztu kviešu maizes uz uguni, un verd.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| pētersīļi | pehtersiljes | parsley (leaves) | |
| gaļas sula | gallas sulla | meat juices or stock | |
| sviests | sweests | butter | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| kviešu maizes mīkstumssaberzts; biezināšanai | kweeschu maises mihkstums | crustless white bread |
Paņēmieni
- izlasīt
- sakapāt
- vārīt
- biezināt
Birkas
- mērce
- pētersīļi
Piezīmes
- pētersiljes: te pētersīļu lapas.
- gaļas sulu: gaļas sulu vai buljonu.
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