№ 8VII. nodaļa
Īkšķu (nieru) griezumi
Veal kidney toasts with cinnamon sugar
- Serves 4 (8 toasts)
- 40 minutes
- Melnraksts · vēl nav izmēģināts
1796Ihkschku (neeru) greesumi.
The book gives no quantities; the amounts below are ours.
Method
5 soļi- If you're using raw kidney, peel off the membrane, cut out the white core, slice it and fry in a knob of butter over high heat for 3–4 minutes, until cooked through (70 °C). Leave to cool.
- Chop the kidney, fat and veal very finely with a knife or in a food processor. Mix in the eggs, cream, parsley, salt, pepper, nutmeg and breadcrumbs to make a thick spread.
- Dip the bread slices quickly in the milk, one at a time, and lay them on a board. Spread the mixture about 1 cm thick on each and smooth it with a knife.
- Melt the butter in a large frying pan over medium heat. Fry the toasts spread side up, covered with a lid so the topping sets, for 3–4 minutes, until golden underneath. Turn them carefully and fry for 2–3 minutes more to brown the topping; it should be firm all through (72 °C).
- Sprinkle with the cinnamon sugar and serve hot.
Notes
What the book says vs. what we added
the spread of the kidneys, fat and a little meat from a cold roast of veal, chopped very fine with eggs, sweet cream, parsley, salt, pepper, nutmeg and bread; thin slices of white bread dipped in milk, spread a finger thick, fried in a raušu panna (a shallow pan with a lid), sprinkled with sugar and cinnamon and served hot, are the book's. The butter for frying, the amounts, the times and the raw-kidney option are ours.
Lemon instead of parsley
the book suggests finely chopped lemon peel instead of parsley.
Sweet and savoury
cinnamon sugar on a savoury toast was common at the time; leave it off if you prefer.
Kidney
veal kidney is mild and sold by butchers; lamb's kidneys also work. Offal should reach 70 °C.
Oven option
fry the toasts bread side down only, then bake them topping up at 200 °C for about 10 minutes.
Oriģināls1796
Nemm no auksta tellu zeppescha tahs un ar druszin gallu, sakappa to it smalki, blohdâ ar , , smalki sakappatahm , , sagruhstu pipperu, saberstu un maises , un samaisi to kohpâ; sagreesi baltu kweeschu maisi plahnôs , eemehrz weenu pehz ohtru , usleez to maisijumu pirkstu beesumâ , nolihdsina ar nasi, iszeppi tà un apbahrsti ar zukkeru un un ka tohs warr ehst. weetâ smalki sakappatas misas nemt warr.
Mūsdienu rakstībā2026
Ņem no auksta teļu cepeša tās un drusciņ gaļu, sakapā to it , bļodā , , sakapātām , sāli, sagrūstu piperu, saberztu un maizes , un samaisi to kopā; sagriezi baltu kviešu maizi plānos , iemērc vienu otru , uzliec to maisījumu pirkstu biezumā , nolīdzina nazi, izcepi tā un apbārsti cukuru un un uzdod, ka tos silti var ēst. vietā sakapātas mizas ņemt var.
Sastāvdaļas15
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| teļa nieres (no cepeša) | ihkstis | veal kidneys from a roast | |
| nieru tauki | tauki | kidney fat | |
| teļa cepetis | galla | roast veal | drusciņ |
| olas | pauti | eggs | |
| salds krējums | salds krehjums | cream | |
| pētersīļi | pehtersiljes | parsley | |
| sāls | sahls | salt | |
| pipari | pippers | black pepper | |
| muskatrieksts | muskatu reeksts | nutmeg | |
| maizes mīkstums | maises mihkstums | breadcrumbs | |
| baltmaize | balta kweeschu maise | white bread | |
| svaigs piens | salds peens | milk | |
| cukurs | zukkers | sugar | |
| kanēlis | kaneels | cinnamon | |
| citrona miziņapētersīļu vietā | zitrohnu misas | lemon zest |
Paņēmieni
- kapāt
- cept pannā
Birkas
- teļa gaļa
- subprodukti
- atlikumi
- maize
Piezīmes
- Ihkschku (neeru): grāmata pati skaidro ihkschku ar neeru. Iekavās ir latviešu vārds, tāpēc tas paliek virsrakstā.
- Pildījumu taisa no auksta teļa cepeša ar nierēm (sal. 07-001).
- reezenôs: riecenos, plānās šķēlēs.
- rauschu pannâ: plakanā pannā ar vāku (sal. 02-026). Taukus cepšanai grāmata nemin.
- usdohd ka tohs silti warr ehst: pasniedz tūlīt, kamēr vēl silti.
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