Pawaru-Grahmata

№ 43IX. nodaļa

Pastēte no tītera

Turkey pie with veal forcemeat, mushrooms and olives

  • Serves 8–10 (one 22 cm raised pie)
  • about 4½ hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no tihtera.

Modernizētslpp. 404–406 · PDF 418–420
8 porcijas

The book bakes a whole half-cooked turkey in a crust as big as the bird and gives no amounts; the amounts below are ours, for a 22 cm pie made with turkey pieces.

Method

7 soļi
  1. Broth. Put the gizzard in a pan with the water, bring to the boil and skim well. Add the bay leaves, salt, basil and ginger, cover and simmer for 30 minutes. Add the wings, thigh and breast, bring back to the boil, skim again and simmer, covered, for 25 minutes, adding the liver for the last 5 minutes. The meat should be half cooked. Lift out the thigh, breast, gizzard and liver and leave them to cool. Simmer the wings for 30 minutes more, then lift them out and strain the broth.
  2. Sauce. Melt the butter in a saucepan, add 400 ml broth, the wine, breadcrumbs, whole onion, pepper and salt, and simmer for 15 minutes, until it is as thick as single cream. Take out the onion and leave the sauce to cool.
  3. Forcemeat. Mix the veal or chicken, back fat (or butter), bread, egg and seasoning well and chill.
  4. Crust. Grease a 22 cm springform tin at least 7 cm deep. Make the crust as in 09-042 step 3. Keep a third of it, covered, for the lid and decorations, and line the tin with the rest.
  5. Fill. Heat the oven to 200 °C. Line the base with half the sheets of fat and spread the forcemeat over it. Cut the thigh and breast into large pieces and lay them on top. Scatter over the mushrooms, lemon slices and olives, the gizzard cut into strips lengthways and the meat picked from the wings. Spoon over about 250 ml of the cold sauce so that it stays on top of the forcemeat, not under it. Cover with the rest of the fat. Put on the lid, seal and crimp the edges and cut a 1.5 cm hole in the middle. Cut leaves, flowers and little birds from the trimmings, stick them on with water and brush everything with egg yolk.
  6. Bake. Set the pie on a tray lined with baking paper. Bake for 25 minutes, then lower the oven to 170 °C. When the top has set, prick it here and there with a fork. Bake for 1¼ hours more, covering with foil if it browns too fast, until a probe in the centre reads at least 74 °C.
  7. To serve hot, cut round the lid and lift it off, take out the sheets of fat and spoon off the fat, pour in the rest of the sauce, brought to the boil, and put the lid back. To serve cold, pour in 4 tbsp white wine instead, let the pie cool and refrigerate it overnight. Use butter instead of back fat in the forcemeat for a cold pie, as the book says.

Notes

What the book says vs. what we added

the book prepares a whole turkey, pressed long or, for a round pie, with the backbone broken and the bird pushed together, and simmers it with the wings, gizzard and liver, skimming, with bay leaves, salt, basil and ginger, until half cooked. The broth makes a sauce with butter, wine, breadcrumbs, pepper, a whole onion and salt. A crust as large as the turkey is lined with thin sheets of fat, then forcemeat of veal or chicken, the turkey, mushrooms, lemon slices, pitted olives, the gizzard cut lengthways and the wings, with the sauce poured over so that it stays on top. More fat goes on top, the lid is sealed and decorated with pastry birds, flowers and leaves, brushed with egg yolk and baked on paper, pricked with a fork once the crust sets. Turkey pieces instead of a whole bird, all amounts, cooking the gizzard first, the oven temperatures and the core temperature are ours.

A whole turkey

a small turkey of about 4 kg will need a crust made from about 1.5 kg flour and 3½–4 hours at 160 °C after the first 30 minutes, to 74 °C in the thickest part. Break the breastbone and flatten the bird as the book describes in its pie introduction (09-000b).

The crust

the book's stiff water pastry is flour and boiling water only (09-000), a case more than a crust. We add lard and butter so it can be eaten.

Turkey

tīteris is the Courland word for turkey (see 02-074).

Variation, Uz citu vīzi

lard the turkey well and leave it for 3 hours in vinegar with pepper, ginger, bay leaves, basil, thyme, onions and salt. Make the forcemeat from chicken or veal with the turkey liver, back fat, butter, allspice, salt, green herbs, eggs and bread. Shape the crust to the size of the bird, put fat on the bottom, then forcemeat, then the drained turkey, cover with fat, seal and bake as above. With raw, marinated turkey pieces: lard them or wrap them in streaky bacon, marinate for 3 hours in the fridge in 200 ml vinegar and 200 ml water with the spices, drain and pat dry, and bake for 30 minutes at 200 °C and then 1¾–2 hours at 160 °C, to 74 °C in the centre.

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