№ 33V. nodaļa
Ķimeņu sula
Caraway sauce
- Makes about 350 ml, for 4–6
- about 20 minutes
- Melnraksts · vēl nav izmēģināts
1796Kimmenu sulla.
The book gives no quantities; the amounts below are ours.
Method
3 soļi- Crush the caraway in a mortar, or press it with the flat of a heavy knife.
- Put it in a small saucepan with the stock or water, the butter and the bread and bring to the boil.
- Simmer for 10–15 minutes, whisking, until the bread has dissolved and the sauce is smooth and slightly thick. If you used water, add the salt.
Notes
What the book says vs. what we added
the method is the book's: caraway crushed or pressed, put in a small pan with meat broth or water, butter and bread crumb, and boiled; with water, salt must be added. The amounts and times are ours.
Serving
the book doesn't say. Caraway sauce suits boiled beef, pork and fish.
Bread
the book says only "bread" here, not wheat bread as in 05-032; a light rye bread also goes well with caraway. Strain the sauce if you want it smooth (our suggestion).
Oriģināls1796
Sagruhdi saspeed tahs kimmenes un ar gallas suppi uhdeni, sweestu un maises us ugguni, un werd; kad uhdeni nemm, tad jaleek klaht.
Mūsdienu rakstībā2026
Sagrūdi saspied tās ķimenes un gaļas zupu ūdeni, sviestu un maizes uz uguni, un verd; kad ūdeni ņem, tad sāls jāliek klāt.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| ķimenes | kimmenes | caraway seeds | |
| gaļas buljons vai ūdens | gallas suppe jeb uhdens | meat broth or water | |
| sviests | sweests | butter | |
| maizes mīkstumsbiezināšanai | maises mihkstums | crustless bread | |
| sālsja ņem ūdeni | sahls | salt |
Paņēmieni
- sagrūst
- vārīt
- biezināt
Birkas
- mērce
- ķimenes
Piezīmes
- maizes mīkstumu: maizes vidu bez garozas; atšķirībā no 05-032 nav teikts, ka kviešu.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt