№ 45VII. nodaļa
Kā no visiem aukstiem cepešiem vrikasē būs taisīt
Fricassee of leftover roast meat
- Serves 4
- about 30 minutes
- Melnraksts · vēl nav izmēģināts
1796Kà no wisseem auksteem zeppescheem Wrikassee buhs taisiht.
The book gives no quantities; the amounts below are ours.
Method
5 soļi- Cut the meat into bite-sized pieces.
- Melt the butter in a saucepan, stir in the flour and cook for 1 minute without browning. Add the onion, bay leaves and meat, then stir in the stock a little at a time.
- Bring to the boil and simmer gently for 10 minutes, stirring now and then, until the onion is soft and the meat is hot through (75 °C).
- Stir in the mushroom powder, cloves, mace, lemon zest, parsley and salt to taste and simmer for 2 minutes.
- Beat the egg yolks with the vinegar. Stir a ladleful of the hot sauce into them, then stir the mixture back into the pan. Heat gently, stirring, for 1–2 minutes until the sauce thickens and just begins to bubble at the edge; don't let it boil hard. Take out the bay leaves and serve at once.
Notes
What the book says vs. what we added
the method is the book's: the meat cut off large roasts, smaller ones chopped up with all their bones, cooked well in a saucepan with butter, a little flour, finely chopped onions, bay leaves and a little meat stock (or boiling water), finished with mushroom powder, ground cloves and mace, fine lemon peel, chopped parsley and salt, then thickened with egg yolk beaten with wine vinegar and poured into the dish once it boils up. All amounts and times are ours.
Bones
the book chops small roasts, such as birds, up bones and all. That leaves sharp splinters in the sauce, so we use only the meat. Simmer the bones for stock and use that instead of water.
Boiling the yolks
the flour in the sauce stops the yolks from curdling as quickly as in a plain egg sauce, so a brief bubble, as the book says, is fine. A long boil will still split it.
Leftovers
cool roast meat quickly after the meal, keep it covered in the fridge and use it within 2 days. Reheat it only once, until piping hot (75 °C).
See also 07-046 (ragout) and 07-047 (cold roasts in a brown sauce made from their bones), the book's two other ways with leftover roasts.
Oriģināls1796
No leeleem zeppescheem ta galla nogreesta, tee masaki ar sakappati; sweesta, miltu, smalki sakappatus , un to zeppeti ar druszin gallas suppi, kad , werdoschu uhdeni , kohpâ werd, un beidsoht druszin , sagruhstas un , smalkas misas, sakappatas un klaht; sakull dseltenumu ar wihnettiki un peeleij to arri, apmaisi un kad uswerd, tad blohdâ.
Mūsdienu rakstībā2026
No lieliem cepešiem tā gaļa nogriezta, tie mazāki sakapāti; sviesta, miltu, sakapātus , un to cepeti drusciņ gaļas zupu, kad nav, verdošu ūdeni , kopā verd, un beidzot drusciņ , sagrūstas un , mizas, sakapātas un sāli klāt; sakul dzeltenumu vīnetiķi un pielej to arī, apmaisi , un kad uzverd, tad bļodā.
Sastāvdaļas14
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| auksts cepetis | auksti zeppeschi | cold roast meat | |
| sviests | sweests | butter | |
| milti | milti | flour | ne cik daudz |
| sīpoli | zihpoli | onions | |
| lauru lapas | lorbehrlappas | bay leaves | |
| gaļas buljonsjeb verdošs ūdens | gallas suppe | meat stock | |
| šampinjonu pulveris | breedenu pulwers | dried mushroom powder | |
| krustnagliņas | negelkenes | cloves | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| citrona miziņa | zitrohnu missas | lemon zest | |
| pētersīļi | pehtersiljes | parsley | |
| sāls | sahls | salt | |
| olas dzeltenums | pautu dseltenums | egg yolk | |
| vīna etiķis | wihnettikis | wine vinegar |
Paņēmieni
- kapāt
- vārīt
- saistīt ar dzeltenumu
Birkas
- atlikumi
- vrikasē
- cepeši
Piezīmes
- Recepte sākas 299. lappuses augšā ar virsrakstu divās rindās.
- Wrikassee: vrikasē (frikasē), gaļa gaišā mērcē, saistīta ar olas dzeltenumu.
- tie mazāki top ar visiem kauliem sakapāti: mazākus cepešus (putnus) sakapā kopā ar kauliem.
- ne cik daudz miltu: nedaudz miltu (sal. 03-046).
- kastrolâ: iespiests ar pārsvītrotu ł; mūsdienu tekstā kastrolē, jo kastrola → kastrole (sk. README).
- briedeņu pulveru: kaltētu šampinjonu pulveris (sal. 05-019).
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