Pawaru-Grahmata

№ 44VII. nodaļa

Ragū no cīruļiem

Roast quail stewed with apples, raisins and lemon (for larks)

  • Serves 4
  • about 40 minutes, with the quail already roasted
  • Melnraksts · vēl nav izmēģināts

1796Ragout no zihruleem.

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. Put the quail in a wide pan with the water and wine, bring to the boil and simmer gently for 5 minutes, turning them in the liquid.
  2. Add the apples, raisins, currants, lemon quarters and 2 tbsp sugar. Cover and simmer gently for 15–20 minutes, until the apple is soft and the quail are hot through (75 °C at the thickest part of the thigh). Turn the birds once or twice.
  3. Taste the sauce and add more sugar if you like. If it is thin, lift out the birds and boil the sauce for a few minutes to reduce it.
  4. Serve the quail with the fruit and sauce spooned over. The lemon quarters are for flavour; most people won't eat them.

Notes

What the book says vs. what we added

the method is the book's: roast larks or other small birds put in a pan with water and wine and simmered for a while, then a good amount of peeled, finely diced apple, raisins, currants, lemons cut in quarters and sugar added, and all simmered until done. The book doesn't say what colour the wine is; we use white. All amounts and times are ours.

Lemon

whole lemon quarters give the sauce a pleasant bitterness from the peel. If you don't want it, take them out after 10 minutes.

Leftovers

this is a good way to use birds roasted the day before. Keep cooked birds in the fridge for no more than 2 days and reheat them only once, until piping hot.

Why quail

see 07-041. Roast poussin halves or pigeons also work; simmer them a little longer to heat through.

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