Pawaru-Grahmata

№ 52IX. nodaļa

Pastēte no auksta teļu cepeša

Pie of cold roast veal with currants and capers, and a spiced wine sauce

  • Serves 4–6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no auksta tellu zeppescha.

Modernizētslpp. 416 · PDF 430
4 porcijas

The book gives no amounts; the amounts below are ours, for leftover roast veal.

Method

5 soļi
  1. Filling. Mix the veal, wine, salt, lemon slices and zest, currants, capers, butter and breadcrumbs in a deep bowl and leave for 15 minutes.
  2. Pastry. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 22 cm pie dish with it. Fill, roll out the rest for a lid, wet the edges, press together and crimp. Cut a steam hole and brush with egg yolk.
  3. Bake for 35–40 minutes, until deep golden. As the meat has been cooked before, the centre must reach 75 °C.
  4. Sauce. Simmer the wine, sugar, cloves, lemon juice and slices and mace for 5 minutes. Add the roast fat and juices and boil until reduced by half and slightly syrupy. Take out the cloves and lemon slices.
  5. Finish. Cut a cross in the lid, or cut round it and lift it, pour in the sauce and serve.

Notes

What the book says vs. what we added

the book cuts cold roast veal into small cubes and mixes it in a deep dish with wine, salt, lemon slices, finely chopped peel, currants, capers, butter and breadcrumbs, and bakes it in a case of fine puff pastry. A sauce of wine, sugar, cloves, lemons and mace, cooked thick with the butter from the roast, is poured in after the pie is cut open. The amounts, the standing time, the egg glaze, the oven and the times are ours.

Leftovers

use roast veal that has been kept in the fridge for no more than 3 days, and heat the pie through properly. Roast pork or chicken works the same way.

The sauce

a sweet-sour wine sauce with cloves and lemon, served with veal and currants, is typical of German cooking of the time. Add the sugar a little at a time; it should not taste like a dessert.

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