Pawaru-Grahmata

№ 40IX. nodaļa

Pastēte no jēru gaļas

Lamb pie with morels, mushrooms and asparagus

  • Serves 6
  • about 3 hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no jehru gallas.

Modernizētslpp. 398 · PDF 412
6 porcijas

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

Method

7 soļi
  1. Rinse the lamb, put it in a pan with the cold water and bring slowly to the boil, skimming off the foam well. Add the butter, ginger, lemon peel and parsley. Cover and simmer gently for 1¼–1½ hours, until the meat is tender; for the last 20 minutes take the lid off, so the broth reduces to a rich, slightly thick liquid, about 500 ml.
  2. Strain the broth, skim off most of the fat, and take any bones out of the meat (our addition). Rinse the soaked morels well (keep the strained soaking liquid) and simmer them for 10 minutes in a little water; boil the asparagus for 2 minutes and drain.
  3. Melt the butter in a clean casserole, stir in the flour, add the lamb and cook gently for 5 minutes, turning it. Pour in the broth and the morel liquid, add the morels, mushrooms, asparagus, mace and salt, cover and simmer for 10 minutes. Leave to cool, then chill.
  4. Heat the oven to 200 °C (180 °C fan). Make the hot-water crust and line a 24 cm pie dish, about 5 cm deep, keeping a third for the lid. Lift the meat and vegetables into it with a slotted spoon, with a few spoonfuls of the sauce. Keep about 250 ml of sauce aside.
  5. Cover with the lid, seal, cut a steam hole and brush with egg. Bake for 20 minutes, then at 180 °C (160 °C fan) for 25–30 minutes, until golden and 72 °C in the centre.
  6. Sauce: whisk the yolk, sugar, vinegar and lemon juice in a bowl. Heat the reserved sauce, whisk a ladle of it into the yolk, then return it all to the pan and stir over low heat until it thickens slightly, about 80 °C. Don't boil it.
  7. Cut round the lid, pour in the sauce and put the lid back. The book keeps the pie warm in the oven until it is served; keep it at 70 °C or above and serve within 30 minutes.

Notes

What the book says vs. what we added

breast of lamb is cut up, washed and put on with cold water, skimmed at the first boil, then cooked in a covered pot with butter, whole ginger, lemon peel and parsley until the broth is short and thick. The broth is strained; butter and a little flour go into an empty pot with the meat to stew briefly, then the broth, washed boiled morels, field mushrooms, finely cut asparagus, mace and salt, and it cooks a little longer, covered, and cools. It is baked in a pie case under a lid. When done, the remaining sauce is beaten with egg yolk, sugar, vinegar and lemon juice and poured in under the lid, and the pie stays warm in the oven until served. The pastry recipe, amounts, bone removal, temperatures and times are ours.

Sweet-sour sauce

the yolk, sugar, vinegar and lemon finish is the book's usual fricassee sauce (02-050). It is sharp and only faintly sweet; add the sugar to taste.

Morels

ķēvpupas are very probably morels. Dried morels must be rinsed carefully, as they hold grit; never eat morels raw or undercooked.

Compare

02-051 is a different lamb pie, made from the lamb fricassee of 02-050.

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