Pawaru-Grahmata

№ 42VII. nodaļa

Cīruļi ar vīna ogām

Quail with grapes, sugar and cinnamon (for larks)

  • Serves 4
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Zihruli ar wihna ohgahm.

Modernizētslpp. 297–298 · PDF 311–312
4 porcijas

The book gives no quantities; the amounts below are ours. Larks are protected wild songbirds, so we use farmed quail (see 07-041).

Method

5 soļi
  1. Pat the quail dry and season them with salt.
  2. Melt the butter in a large frying pan with a lid. Brown the quail on all sides over medium heat, about 5 minutes. Sprinkle in the breadcrumbs and turn the birds in them.
  3. Cover and cook over medium-low heat for 12–15 minutes, turning now and then, until the thickest part of the thigh reaches 75 °C. Lift the quail out and keep them warm.
  4. Put the grapes into the buttery pan, cover and cook gently for 5–8 minutes, shaking the pan, until hot through and starting to burst.
  5. Spoon the grapes and pan juices into a warm dish, sprinkle with the sugar and cinnamon and set the quail on top.

Notes

What the book says vs. what we added

the method is the book's: the larks fried in a pan with butter and crumbled bread, taken out, the grapes braised well in the same pan, and the dish sprinkled generously with sugar and cinnamon. The salt, the lid and all amounts and times are ours. The book says "plenty" of sugar and cinnamon; we use less, since modern grapes are much sweeter. Add more to taste.

Variation

the book says sliced apples and dried currants can be braised in the same butter instead, sprinkled with sugar and cinnamon in the dish, with the birds laid on top. Use 2 dessert apples, peeled, cored and sliced, and 40 g currants, braised covered for 8–10 minutes until soft.

Sugar and cinnamon over meat

sprinkling meat dishes with sugar and cinnamon was common in 18th-century German and Baltic cooking; the next recipes (07-043, 07-044) also sweeten small birds.

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