Pawaru-Grahmata

№ 16VIII. nodaļa

Vrikasē no pautiem

Crayfish-stuffed eggs on an asparagus and morel fricassee

  • Serves 4 as a starter, 2–3 as a main course
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Wrikassee no pauteem.

Modernizētslpp. 323–324 · PDF 337–338
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

8 soļi
  1. Hard-boil the 6 eggs for 10 minutes, cool them in cold water and peel. Cut each in half lengthwise. Take out the yolks and chop them finely; divide them into two equal parts.
  2. If using morels, drain the soaked ones (keep the soaking liquid), rinse them well to remove grit and cut large ones in half. Simmer them in a little water or broth for 15 minutes; morels must always be fully cooked.
  3. Heat the oven to 200 °C (180 °C fan). Beat the soft butter until pale and fluffy. Mix in the chopped crayfish, the raw egg, the mace, breadcrumbs, cream, a little salt and one part of the chopped yolks.
  4. Fill the egg whites with the mixture, mounding it so each half looks like a whole egg. Line a baking tray with baking paper, butter it and set the eggs on it.
  5. Bake on the top shelf for 12–15 minutes, until the filling is set, hot through and lightly browned. If it hasn't coloured, give it 1–2 minutes under a hot grill.
  6. Meanwhile, cook the asparagus or cauliflower in salted water for 3–5 minutes, until just tender, and drain. Pour the broth into a wide pan and add the mace, a little salt, the crayfish tails, the cooked morels (and the strained soaking liquid, if you like) and the crayfish butter.
  7. Whisk the second part of the chopped yolks and the breadcrumbs into the broth and simmer, stirring, for 5 minutes, until it thickens to a light sauce. Add the vegetables and heat through.
  8. Pour the fricassee into a warm deep dish and set the baked eggs on top.

Notes

What the book says vs. what we added

hard-boiled eggs halved lengthwise; a filling of butter beaten like cream, cooked chopped crayfish tails, eggs, mace, grated white bread, a little cream and half the chopped yolks; the whites filled full and round so each half looks like a whole egg, then baked on buttered paper with little heat below and more on top. Asparagus (skostiņi) or cauliflower is boiled, good meat broth poured on, with mace, salt, crayfish tails, cooked morels and crayfish butter; the rest of the yolk is beaten in with grated bread and boiled until thick. The amounts, times and oven temperature are ours, as is the salt in the filling.

Crayfish

cooked, peeled crayfish tails are sold chilled or frozen (often in brine; drain and pat dry). Large prawns will do. Crayfish butter: fry the shells of a few cooked crayfish, crushed, in 50 g butter for 10 minutes until it turns red, then strain through a fine sieve; or use plain butter with a pinch of sweet paprika for colour.

Morels

ķēvpupas are probably morels (see glossary). Never eat them raw or undercooked. Button mushrooms are a mild substitute.

Asparagus

skostiņi are probably asparagus, and the book offers cauliflower as the alternative.

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