№ 14VIII. nodaļa
Pildīti pauti
Baked stuffed eggs with almonds
- Serves 4 as a starter
- about 45 minutes
- Melnraksts · vēl nav izmēģināts
1796Pilditi pauti.
The book gives 4 raw eggs for the filling; it doesn't say how many eggs to boil.
Method
5 soļi- Boil the 8 eggs for 10 minutes, cool them in cold water and peel. Halve them lengthwise and take out the yolks. Put the whites back in cold water (as the book does, so they stay moist), then pat them dry.
- Mash the yolks with the breadcrumbs and almonds, then beat in the raw eggs one at a time with the salt and nutmeg to make a thick, soft filling.
- Heat the oven to 180 °C (fan 170 °C) and butter a baking dish. Lay the whites in it cut side up, fill them generously and smooth the tops with a knife. Bake any leftover filling in a small buttered dish alongside.
- Bake for 15–20 minutes, until the filling has puffed, set and turned lightly golden (75 °C in the centre).
- Serve on the buttered spinach, or with a wine sauce poured over.
Notes
What the book says vs. what we added
the method is the book's: hard-boiled eggs halved, the yolks taken out and the whites put back in water; the yolks mixed with a little breadcrumb, finely pounded almonds and 4 eggs, beaten well, piled into the whites, smoothed with a knife and baked in a covered baking pan or the oven; served on boiled spinach, or separately with a wine sauce. The number of boiled eggs, the salt and nutmeg, the oven temperature and times are ours.
Filling
with 4 raw eggs the filling is soft and rises in the oven like a small soufflé. With 8 boiled eggs it fills the 16 halves well.
Wine sauce
the book means one of the wine sauces in chapter 5, such as the yellow wine sauce (05-001). For a quick version, whisk 150 ml white wine, 2 egg yolks, 1 tsp sugar and 20 g butter over low heat until thick and foamy (80 °C).
Egg safety
the filling is baked until set, so the raw eggs in it are fully cooked.
Oriģināls1796
Kad tee zeeti iswahriti, tschaumalas nonemtas un par widdu pahrgreesti irr, tad isnemm to dseltenumu un to baltumu atkal uhdenî; samaisi to isnemtu dseltenumu ar druszin rihmaisi, smalki sagruhstahm mandelehm un 4 ; kad sakults irr, tad pildi ar to tohs baltumus, nolihdsini ar nasi un iszeppj krahsnî. Tà winnus warr us wahriteem , ar kahdu wihnu un .
Mūsdienu rakstībā2026
Kad tie cieti izvārīti, čaumalas noņemtas un par vidu pārgriezti , tad izņem to dzeltenumu un to baltumu atkal ūdenī; samaisi to izņemtu dzeltenumu drusciņ , sagrūstām mandelēm un 4 ; kad sakults , tad pildi to tos baltumus, nolīdzini nazi un izcep krāsnī. Tā viņus var uz , kādu vīnu pārliet un .
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| cieti vārītas olas | zeeti iswahriti pauti | hard-boiled eggs | |
| rīvmaize | rihmaise | breadcrumbs | drusciņ |
| mandelessmalki sagrūstas | mandeles | almonds | |
| olasjēlas, pildījumam | pauti | eggs | 4 |
| spinātipasniegšanai | spinnaschi | spinach | |
| vīna mērcepasniegšanai | wihnu sulla | wine sauce |
Paņēmieni
- vārīt
- pildīt
- cept krāsnī
Birkas
- olas
- mandeles
- pildīts
- spināti
Piezīmes
- Recepte ir visa 322. lappusē; nākamā recepte (Pauti ar skahbu sullu) sākas 323. lappuses augšā.
- Vārīto pautu skaits nav dots, tikai 4 jēli pauti pildījumam.
- vīnu sula: vīna mērce, sal. 5. nodaļas vīnu sulas (05-001 līdz 05-003).
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