Pawaru-Grahmata

№ 40VI. nodaļa

Pildītas citrones

Stuffed lemons in wine sauce

  • Serves 4
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Pilditas zitrohnes.

Modernizētslpp. 263–264 · PDF 277–278
4 porcijas

The book gives one egg per lemon; the other amounts are ours. We use 4 lemons and 4 eggs.

Method

6 soļi
  1. Halve the lemons across. Scoop out all the flesh with a grapefruit spoon or sharp teaspoon, leaving clean shells. Squeeze the flesh through a sieve and keep the juice. Trim a thin slice off the bottom of each shell so it stands up, without making a hole (our addition).
  2. Put the shells in a pan of cold water, bring to the boil and drain. Repeat once or twice with fresh water, then let them cool. This softens the peel and takes away some of its bitterness.
  3. Beat the eggs and mix in the almonds, cardamom, cinnamon, mace, breadcrumbs and melted butter. Fill the shells.
  4. Heat the oven to 180 °C. Melt the unsalted butter in an ovenproof frying pan over medium-low heat. Put in the lemons filled side down and fry for 3–4 minutes, until the filling is set and golden. Turn them over, baste with the butter and bake for 12–15 minutes, until the filling is firm and cooked through (oven our addition). Arrange them in a warm dish.
  5. Sauce: whisk the wine, yolks, sugar, chopped zest, lemon juice and cardamom in a small heavy pan. Heat gently, whisking all the time, until it thickens (about 80 °C). Don't let it boil.
  6. Pour the sauce over the lemons and serve warm.

Notes

What the book says vs. what we added

halving the lemons, taking out all the sour flesh, bringing the shells to the boil in water a couple of times and letting them cool; a filling of one egg per lemon, finely pounded sweet almonds, cardamom, cinnamon, mace, crumbled bread and a little melted butter; frying the filled lemons in washed butter; and a sauce of wine, egg yolks, sugar, chopped lemon peel, juice and cardamom, thickened over the coals and poured over the lemons in a dish, are the book's. The almond and other amounts, trimming the bases, finishing in the oven and the times are ours.

Washed butter

the book's slapēts sviests is butter soaked or rinsed in water to remove the salt. Use unsalted butter.

Eating the peel

the blanched peel is soft and edible, pleasantly bitter like marmalade. Eat as much of it as you like with the filling.

Cardamom

the book's kordemoms is cardamom.

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