Pawaru-Grahmata

№ 39IX. nodaļa

Pastēte no vrikandelēm

Veal meatball and mushroom pie

  • Serves 6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no wrikandelehm.

Modernizētslpp. 397 · PDF 411
6 porcijas

The book gives no quantities; the amounts below are ours. The meatballs follow 04-024.

Method

8 soļi
  1. Veal balls: mix the veal, eggs, breadcrumbs, mace and salt and roll into 24 balls of about 3 cm. Chill for 20 minutes. Push 2 or 3 matchsticks of back fat into each ball, as if larding it (our way of doing the book's larding on something so small).
  2. Roll the balls in flour and brown them in the butter in batches over medium heat, turning them, 5–6 minutes. They needn't cook through yet.
  3. Mushrooms: clean and quarter them, boil them in water for 3 minutes, drain well and fry in the butter until golden.
  4. Put the balls and mushrooms in a saucepan with the stock, spices, lemon zest, anchovies and breadcrumbs. Simmer gently, covered, for 10 minutes. Leave to cool, then chill.
  5. Heat the oven to 200 °C (180 °C fan). Line a 22 cm pie dish, about 4 cm deep, with two thirds of the pastry. Lift the balls and mushrooms into it with a slotted spoon and add a few spoonfuls of sauce. Keep the rest of the sauce.
  6. Cover with a lid of the remaining pastry, seal, cut a steam hole and brush with egg.
  7. Bake for 35–40 minutes, until well risen and golden and 72 °C in the centre.
  8. Heat the rest of the sauce. At the table, cut round the lid, pour in the sauce and put the lid back.

Notes

What the book says vs. what we added

veal forcemeat balls made as on page 214 (04-024) are larded with fine bacon fat, rolled in flour and fried brown in butter. Field mushrooms or tārpu sēnītes (the book adds "Mousserons, Steinpilzen") are boiled in water and fried in butter, added to the balls, and everything is cooked together with ground pepper, mace, cloves, grated lemon peel, chopped anchovies, broth and a little grated bread. When cool, it is baked in a dish or a puff-pastry case, and the rest of the sauce is poured in under the lid when it is done. The amounts, larding method, temperatures and times are ours.

Mushrooms

mousserons in 18th-century cookery were small spring meadow mushrooms, above all St George's mushroom (Calocybe gambosa); Steinpilze are porcini. The Latvian name tārpu sēnītes ("worm mushrooms") isn't found elsewhere. Any firm, well-flavoured mushroom works; a few soaked dried porcini added to fresh mushrooms give the closest flavour.

Boiling first

the book boils the mushrooms before frying them, which was usual practice with wild mushrooms; with cultivated ones you can skip it.

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