№ 20VI. nodaļa
Skostiņi
Asparagus with browned butter or a sharp egg sauce
- Serves 4
- about 30 minutes
- Melnraksts · vēl nav izmēģināts
1796Skohstini
The book gives no quantities; the amounts below are ours.
Method
6 soļi- Wash the asparagus well and snap or cut off the woody ends. Peel white asparagus thinly from just below the tip to the base; peel only the lower third of thick green spears (the peeling is our addition).
- Tie them in bundles of 8–10 with string.
- Boil in a wide pan of well-salted water until the thick ends are tender: 3–5 minutes for green, 10–15 minutes for white, depending on thickness. Lift out, drain on a cloth and cut the string.
- Lay the spears in a ring around the edge of a warm round dish, tips pointing to the centre.
- Browned butter: melt the butter in a small pan over medium heat and let it foam for 3–4 minutes, until golden and nutty. Pour it over the asparagus.
- Egg sauce: whisk the yolks, broth and lemon juice in a small pan over very low heat (or in a bowl over simmering water) until the sauce thickens enough to coat a spoon, about 75 °C. Don't let it boil. Whisk in the butter a piece at a time and season with salt. Pour over the stems, leaving the tips showing.
Notes
What the book says vs. what we added
the method is the book's: washed very clean, tied in small bunches with thread and boiled in salted water; the thread cut, the spears laid in a ring around the edge of the dish with the heads inward, and yellow butter, a wine, cream or sour egg sauce poured over. The peeling, cooking times and our egg sauce are ours.
*Skostiņi* are probably asparagus (glossary, 01-034). Tying them in bundles and laying them in a ring with the "heads" inward is exactly how asparagus was, and still is, served.
Season
late April to June. White asparagus is grown under soil and needs peeling; green needs little or none.
Sauces
the book's yellow wine sauce is 05-001; our egg sauce is close to a light hollandaise.
Oriģināls1796
it nomasgati, ar deegu pahrseeti un uhdenî ar iswahriti; tad deegs pahrgreests, tee blohdas mallâ rinkì tahs , un ar , wihna- krehjuma- pahrleeti.
Mūsdienu rakstībā2026
it nomazgāti, diegu pārsieti un ūdenī sāli izvārīti; tad diegs pārgriezts, tie bļodas malā riņķī, tās iekšpusē, un , vīna krējuma pārlieti.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| sparģeļi (skostiņi)droši vien | skohstini | asparagus | |
| diegs | deegs | string | |
| ūdens | uhdens | water | |
| sāls | sahls | salt | |
| zeltaini brūnināts sviests (dzeltens sviests) | dseltens sweests | browned butter | |
| vīna, krējuma vai skābena olu mērce | wihna- jeb krehjuma- jeb skahbaina pautu sulla | wine, cream or sharp egg sauce |
Paņēmieni
- vārīt
Birkas
- sparģeļi
- dārzeņi
Piezīmes
- Skohstini: droši vien sparģeļi (sk. glosāriju, 01-034). Šī recepte to atbalsta: tos sien saišķīšos, vāra sālsūdenī un liek bļodas malā riņķī ar galviņām uz iekšu, kā sparģeļus pasniedz vēl šodien.
- buntitês: saišķīšos (sal. buntiņš, 02-034).
- rinkì: iespiests ar gravis, ne cirkumfleksu kā 06-018 (rinkî); mūsdienu tekstā riņķī.
- eeksch pussê: mūsdienu tekstā kopā, iekšpusē.
- dseltens sweests: droši vien kausēts sviests, karsēts, līdz kļūst zeltains.
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