Pawaru-Grahmata

№ 51VIII. nodaļa

Baltas maizes rieceni ar pautu mīklu

Veal toasts

  • Serves 4 (8 slices)
  • about 40 minutes with leftover roast veal
  • Melnraksts · vēl nav izmēģināts

1796Baltas maises reezeni ar pautu mihklu.

Modernizētslpp. 347–348 · PDF 361–362
4 porcijas

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

Method

6 soļi
  1. If the kidney is raw, peel off the thin membrane, halve it and cut out the white core. Soak it for 30 minutes in cold salted water, pat dry, slice and fry in a little butter for 3–4 minutes, until cooked through with no pink juice. Leave to cool.
  2. Chop the veal and kidney very finely with a heavy knife, or pulse them in a food processor; don't turn them into a paste. Mix in the eggs, cream, breadcrumbs and parsley, and season with salt and pepper. The mixture should be thick enough to spread without running.
  3. If you like, dip each slice of bread briefly in the milk and let it drain.
  4. Spread the mixture about 1 cm thick over one side of each slice, right to the edges.
  5. Melt the butter in a large frying pan over medium heat. Lay the slices in mixture side down and fry for 4–5 minutes, until browned and set right through (at least 72 °C in the middle of the topping). Turn them over for only a minute to warm the bread side (our addition).
  6. Serve hot.

Notes

What the book says vs. what we added

the book chops roast veal from the hind leg very finely with the kidneys, mixes it with eggs, sweet cream, grated bread and parsley, thick enough to spread on slices of white bread, and fries them in butter in a pan over the coals, mixture side down, "otherwise they get very greasy". The bread may first be soaked in milk. The amounts, seasoning, temperatures and times are ours.

Mixture side down

the bread side soaks up fat if it is fried, which is why the book cooks them topping-down. Our brief turn only warms the bread.

Kidney

buy veal kidney from a butcher; lamb's kidneys work too. Use them very fresh, remove the core, and cook them through. If you'd rather leave them out, use 300 g veal and 20 g extra butter in the mixture. The book's kidneys were roasted with the joint, as in a German Kalbsnierenbraten.

Salt

the book adds none, because the roast was already seasoned. Taste the mixture before adding raw egg, or fry a spoonful to check.

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