Pawaru-Grahmata

№ 14VII. nodaļa

Pildīta aunu karbonāde

Mutton cutlets rebuilt with forcemeat and fried in crumbs

  • Serves 4
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Pildita aunu karbonade.

Modernizētslpp. 278–279 · PDF 292–293
4 porcijas

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

Method

5 soļi
  1. Cut the meat off each bone, keeping the bones whole, and scrape them clean. Trim off the sinew and most of the fat.
  2. Mince the meat finely in a food processor with the egg, shallot, salt, pepper and mace, to a smooth paste.
  3. Divide it into 8 and press each portion back round its bone in the shape of a cutlet about 2 cm thick. Chill for 20 minutes to firm up.
  4. Dip the cutlets in the beaten egg, then roll them in the crumbs and flour.
  5. Fry in the butter over medium heat for 5–6 minutes a side, until golden brown and the centre reaches 71 °C.

Notes

What the book says vs. what we added

the ribs cut from the backbone and skinned, separated and trimmed, the meat cut off the bones and chopped as fine as dough with eggs, salt, shallots, mace and pepper, pressed back onto the bones in their old shape, dipped in beaten egg, rolled in crumbled white bread and flour and fried golden on both sides in butter, are the book's. The food processor, chilling, amounts and temperature are ours.

Second version (Us zittu wihsi)

score the cutlets crosswise on both sides without cutting through, dip them in melted butter, roll them in breadcrumbs mixed with chopped parsley, pepper and salt, and grill slowly on both sides. The book says pork or veal ribs can be done the same way.

Third version (Wehl us zittu wihsi)

beat the cutlets, simmer them for half an hour in salted water, then fry them in butter or grill them, sprinkling them all the time with breadcrumbs and parsley.

Safety

minced meat should reach 71 °C in the centre.

Butter

the book's slapēts sviests is unclear; it may mean butter washed in water. Unsalted butter is the nearest.

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