Pawaru-Grahmata

№ 32VI. nodaļa

Ķēvpupas

Chopped morels in a thick sauce

  • Serves 4 as a side dish
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Kehwpuppas.

Modernizētslpp. 257 · PDF 271
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Fresh morels: cut off the stalk ends, halve them lengthwise and wash them in several changes of warm water, until no more grit settles in the bowl. Dried morels: soak them in warm water for 30 minutes, then rinse each one.
  2. Simmer them in salted water for 10 minutes. Drain in a colander and rinse again; let them drain well. Throw the cooking water away.
  3. Chop them finely. Put them in a small pan with the broth, butter, onion, mace, pepper and a little salt and simmer gently, uncovered, for 15 minutes, until the liquid has reduced by about half.
  4. Just before serving, take the pan off the heat, beat the yolk with 2 tbsp of the hot liquid and stir it in. Heat very gently, stirring, until the sauce thickens (about 80 °C). Don't let it boil.
  5. With cream: in step 3, use cream instead of broth and simmer until thick; leave out the yolk. With crayfish: add the crayfish tails in step 3 and pour the wine or crayfish sauce over to serve.

Notes

What the book says vs. what we added

cutting off the stalks, washing the morels many times in warm water, boiling them in salted water, washing and draining them again, chopping them finely and cooking them with meat broth, butter, chopped onion, a little mace, more pepper and salt, and thickening the sauce with egg yolk before serving, are the book's. So are the versions with fresh cream, or cooked with crayfish tails and served with yellow wine sauce or crayfish sauce. The amounts, times and temperature are ours.

Morels

ķēvpupas are probably morels (see 01-034). Never eat morels raw or undercooked. Don't confuse them with false morels (Gyromitra), which are poisonous; buy from a reliable source, or have wild finds checked.

Washing

the honeycombed caps trap sand, which is why the book washes them so often. Halving them makes this easier.

Pepper

the book asks for "more pepper" than mace, and the sauce should be well peppered.

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