Pawaru-Grahmata

№ 37IX. nodaļa

Pastēte no teļu gaļas

Veal pie with forcemeat and lemon-egg sauce

  • Serves 6
  • about 3½ hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no tellu gallas.

Modernizētslpp. 396–397 · PDF 410–411
6 porcijas

The book gives 2 onions and 4 or 6 eggs for the sauce; the other amounts are ours.

Method

8 soļi
  1. Soak the veal in cold water for 30 minutes so it stays pale. Bring a pan of water to the boil, add the veal, simmer for 5 minutes and drain.
  2. Melt the butter in a casserole, stir in the flour, then the wine and stock. Add the onions, mace, cloves, a little salt and the veal. Cover and simmer gently for 1–1¼ hours, until tender. Lift out the meat, take out any bones (our addition) and let the meat and sauce cool. Chill both.
  3. Make the forcemeat (04-001) and keep it cold.
  4. Heat the oven to 200 °C (180 °C fan). Butter a 24 cm pie dish, 5–6 cm deep. Make the hot-water crust and keep a third for the lid. Roll the rest into a strip and press it round the inside of the dish as a high wall, standing about 1 cm above the rim.
  5. Spread half the forcemeat over the bottom, lay the veal on it, then cover with the rest of the forcemeat. Lay the lid on, seal it firmly to the wall, cut a steam hole and brush with egg.
  6. Bake for 15 minutes, then at 180 °C (160 °C fan) for 45–50 minutes more, until golden and 72 °C in the centre of the forcemeat. The book bakes it "about an hour".
  7. Sauce: skim the fat off the cooking sauce and bring 300 ml of it to a simmer. Whisk the egg, yolks and lemon juice in a bowl, whisk in a ladle of the hot sauce, then pour it all back into the pan. Stir over low heat until it thickens slightly, about 80 °C. Don't let it boil.
  8. Cut round the lid, lift it, pour in the sauce, put the lid back and serve.

Notes

What the book says vs. what we added

veal breast is cut up, soaked in cold water to keep it white and boiled a while; then it is cooked until done in clarified butter with a little flour, a glass of wine, broth, 2 onions, mace and cloves, and cooled. A veal forcemeat is made as on page 201 (04-001). A high wall of stiff pastry is built round a pewter dish, forcemeat goes in the bottom, then the veal, then forcemeat; a lid is sealed on and the pie baked about an hour. The cooking sauce is beaten with 4 or 6 eggs and lemon juice, poured in under the lid and the pie served. The pastry recipe, amounts, salt, temperatures, times and the gentle heating of the sauce are ours.

The sauce

the book only beats the eggs into the sauce. Heating it gently thickens it like a fricassee sauce (compare 02-050) and makes the eggs safe.

Veal breast

it is fatty and full of cartilage, which makes the sauce rich. Boneless shoulder is easier to eat; cook it about the same time.

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