№ 10VI. nodaļa
Poupeton no puķu kāpostiem
Cauliflower gratin in a pastry-rimmed dish
- Serves 4–6
- about 1¼ hours
- Melnraksts · vēl nav izmēģināts
1796Poupeton no pukku kahposteem.
The book gives no quantities; the amounts below are ours.
Method
7 soļi- For the pastry, rub the butter into the flour and salt, add the egg and water and knead briefly into a stiff dough. Wrap and chill for 20 minutes.
- Heat the oven to 200 °C (180 °C fan). Roll the dough into a strip about 5 cm wide and press it around the rim of a shallow 1.5 l ovenproof dish (ceramic or glass, not pewter: see Notes), so it stands about 2 cm above the edge. Crimp it.
- Bake the empty dish for 10–12 minutes, until the pastry has set and dried.
- For the sauce, bring the cream to a simmer, whisk in the flour-butter, simmer for 2 minutes and season.
- Arrange the cauliflower neatly in the dish and pour on the hot sauce until it just covers it. Scatter thickly with the breadcrumbs and dot with the butter.
- Bake for 20–25 minutes, until golden brown and bubbling.
- Stand the dish on a larger platter to serve and garnish it as you like, for example with parsley and lemon.
Notes
What the book says vs. what we added
the method is the book's: the cauliflower cooked "as just taught" (06-009); a rim of stiff dough built around a pewter dish and dried by the fire or in the oven; the cauliflower laid in neatly, covered with cream sauce or meat gravy, sprinkled thickly with crumbled wheat bread, dotted with butter and baked golden brown in a covered pan with coals; served standing on another dish, decorated as you like. Our pastry recipe, the sauce, the amounts, temperature and times are ours.
Pewter
pewter melts at about 170–230 °C. The book baked gently with coals; never put a pewter dish in a modern oven.
The name
poupeton is French, usually a dish baked in a mould lined with pastry or forcemeat. The book's version has only a pastry collar, to hold in the sauce and make the dish look grand.
Oriģināls1796
Kad tee kà taggad mahzihts wahriti irr, tad taisi apkahrt mallu no zeetas mihklas un ugguns ; tohs kahpostus eekschâ un ar krehjuma- gallas , ka , apkaisi beesi ar saberstu kweeschu maises , apleez ar sweesta gabbalineem un , dselten bruhni iszeppj; kad us galdu dohd, tad warr scho blohdu us zittu un kà gribbedams ispuschkoht.
Mūsdienu rakstībā2026
Kad tie , kā tagad mācīts, , tad taisi apkārt malu no cietas mīklas un uguns , ; tos iekšā un pārlej krējuma gaļas , ka stāv, apkaisi biezi saberztu kviešu maizes , apliec sviesta gabaliņiem un , dzelten brūni izcepj; kad uz galdu dod, tad var šo bļodu uz citu un, kā gribēdams, izpuškot.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| ziedkāposti (puķu kāposti)novārīti kā 06-009 | pukku kahposti | cauliflower | |
| cieta mīklabļodas malai | zeeta mihkla | stiff dough | |
| krējuma vai gaļas mērce | krehjuma- jeb gallas sulla | cream sauce or gravy | |
| saberzts kviešu maizes mīkstums | sabersts kweeschu maises mihkstums | fresh white breadcrumbs | |
| sviesta gabaliņi | sweesta gabbalini | butter |
Paņēmieni
- vārīt
- cept krāsnī
Birkas
- ziedkāposti
- dārzeņi
- sacepums
Piezīmes
- Poupeton: franču ēdiena nosaukums; tā parasti sauc ēdienu, ko cep formā, kas izklāta ar mīklu vai farsu. Te mīklu liek tikai ap bļodas malu. Nosaukums atstāts, kā iespiests.
- kà taggad mahzihts: kā iepriekšējā receptē 06-009.
- alwu blohdu: alvas bļodu. peekalst: lai mīkla apžūst un sacietē.
- iszeppj: tā iespiests (arī 06-015, lai iszeppj); droši vien vecāka vai izloksnes tagadnes forma; mūsdienu tekstā izcepj.
- rauschu pannâ: sekla panna ar vāku, uz kura var likt ogles, lai cepas no augšas un apakšas.
- Recepte beidzas 246. lappusē; galvenē lappuses labotas no [246, 247] uz .
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