Pawaru-Grahmata

№ 31VII. nodaļa

Kapūnis ar austeriem pildīts

Roast capon stuffed with oysters, basted with brown butter

  • Serves 6
  • about 3 hours
  • Melnraksts · vēl nav izmēģināts

1796Kappunis ar austereem pildihts.

Modernizētslpp. 289–290 · PDF 303–304
6 porcijas

The book gives 6 anchovies for the second stuffing and no other quantities; the amounts below are ours.

Method

7 soļi
  1. Prepare the capon as in 07-030: pat dry, lard the breast if you like and salt the inside.
  2. Fill the body with 18 of the oysters. Loosen the neck skin, slip in 2–3 more and fix the skin with a skewer. Sew or skewer the body shut. Chop the remaining 3–4 oysters finely and keep them in the fridge.
  3. Heat the oven to 180 °C. Put the capon on a rack in a roasting tin and pour the boiling salted water over it.
  4. Melt the butter in a small pan and cook it over medium heat for 3–4 minutes, until it smells nutty and turns golden brown.
  5. Roast the capon for 1¾–2¼ hours, basting with the brown butter and then with the pan juices every 20 minutes, until the thickest part of the thigh reaches 75–80 °C and the stuffing in the centre 75 °C.
  6. Lift the capon onto a warm dish. Skim most of the fat off the tin, then stir the chopped oysters and their juice into the buttery juices over low heat for 1–2 minutes. Spoon a little over the bird.
  7. Lay the lemon slices around the capon and pour the rest of the sauce over it. Carve at the table, serving some oysters from inside with each portion.

Notes

What the book says vs. what we added

the book stuffs the cleaned and larded capon with oysters, pushes a few more into the head end, bastes it first with salted water and then with butter browned golden, and at the end puts finely chopped oysters into the roasting butter and bastes the bird with it; it is served with lemon slices and the sauce poured over. The oven, salt, temperatures, times and amounts are ours.

Variation (Uz citu vīzi)

stuff the capon instead with oysters mixed with soft, unmelted fresh butter, ground mace, pepper and 6 soaked, finely chopped salted anchovies, sew it up and roast it. For the sauce, brown 2 tbsp flour in 40 g butter, add an onion stuck with 4 cloves, a strip of lemon peel, a pinch of mace, pepper and 300 ml meat broth, simmer 15 minutes, squeeze in lemon juice, add 6–8 oysters for 2 minutes and pour it over the capon.

Oysters

buy them live from a fishmonger and shuck them on the day, or ask the fishmonger to shuck them and keep the juice. Inside the bird they cook through completely; the stuffing must reach 75 °C anyway.

Anchovies

the book soaks salted anchovies (sardeles) to draw out the salt. Rinse salt-packed anchovies or use oil-packed fillets.

Oysters with poultry and meat were a common luxury in the 18th century; the book uses them with veal (02-062), hare (07-022) and fish.

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