Pawaru-Grahmata

№ 43VII. nodaļa

Cīruļi ar skābu kāpostu

Quail with sauerkraut and capers (for larks)

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

1796Zihruli ar skahbu kahpostu.

Modernizētslpp. 298 · PDF 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

4 soļi
  1. Taste the sauerkraut. If it is very sour, rinse it briefly in cold water and squeeze it out (our addition). Put it in a saucepan with the water or stock, cover and simmer gently for 45 minutes, stirring now and then.
  2. Meanwhile, rinse the quail in warm water, pat dry and season lightly with salt. Melt the butter in a frying pan and cook it until it smells nutty and turns light brown. Brown the quail in it on all sides, 6–8 minutes.
  3. When the sauerkraut is nearly tender, push the quail down into it and pour in the butter from the pan. Cover and simmer gently for 15–20 minutes, until the thickest part of the thigh reaches 75 °C. Add a little water if it gets dry.
  4. Stir the capers into the sauerkraut. Spoon the sauerkraut and quail into a warm dish and sprinkle with the sugar and breadcrumbs.

Notes

What the book says vs. what we added

the method is the book's: the larks' feet cut off, the birds cleaned, the gizzard taken out, the birds washed in warm water and fried in browned butter; meanwhile sauerkraut boiled, the birds added when it is nearly done, capers stirred in at the end, and the dish sprinkled with sugar and crumbled bread. The stock, the salt, rinsing the sauerkraut and all amounts and times are ours.

Quail are sold without feet and gizzard, so the first steps are already done. Partridge or pheasant breasts, or poussin halves, also go well with sauerkraut.

Sauerkraut

raw, unpasteurised sauerkraut from a deli or Eastern European shop has the best flavour; cook it longer if it is still crunchy after 45 minutes.

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