Pawaru-Grahmata

№ 68IX. nodaļa

Maizes pastēte

Fried stuffed loaf with chicken fricassee

  • Serves 4–6
  • about 1½ hours, plus the filling
  • Melnraksts · vēl nav izmēģināts

1796Maises pasteete.

Modernizētslpp. 429 · PDF 443
4 porcijas

The book gives no quantities and leaves the filling open; the amounts and the chicken filling below are ours.

Method

8 soļi
  1. The loaf: grate or scrape off the brown crust all over with a coarse grater. Cut a round lid, about 8 cm across, from the top and keep it. Pull out the crumb, leaving walls about 1.5 cm thick.
  2. The filling: melt the butter and cook the mushrooms for 5 minutes. Stir in the flour, then the hot broth, and simmer for 5 minutes until thick. Add the meat and heat through. Off the heat, stir in the yolk and lemon juice and season. It should be thick, not runny. Let it cool a little.
  3. Fill the loaf, put the lid back and seal the joint all round with the flour-egg-crumb paste. Tie the loaf round both ways with string, like a parcel, to hold the lid.
  4. Whisk the batter ingredients until smooth. Heat the oven to 160 °C (140 °C fan).
  5. In a heavy casserole a little wider than the loaf, heat the clarified butter to about 170 °C (about 2 cm deep). Pour the batter over the loaf, turning it to coat it all over, and fry, turning carefully with two spoons, for 8–12 minutes, until golden brown on all sides.
  6. Drain, set on a baking tray and keep it in the oven for 20–25 minutes, until the filling reaches 75 °C in the centre.
  7. The sauce: melt the butter, stir in the flour, then the broth and wine or cream, and simmer for 5 minutes until thick. Add the herbs, mace, ginger and salt.
  8. At the table, cut the string, lift off the lid and pour in the hot sauce.

Notes

What the book says vs. what we added

the book has a baker bake a large wheat loaf; the brown crust is scraped off, a round hole cut in the top and all the crumb taken out. It is filled with any mixture you like, a fricassee or ragout of roast or boiled meat, fish, crayfish or vegetables; the lid is put back, sealed tight with flour, egg and crumbled bread, and the loaf tied round with string. It is coated in a soft batter of flour, eggs and fresh milk, fried in clarified butter and kept warm until serving. The sauce is butter, green herbs, wine (or cream), mace, meat broth, ginger and so on, boiled thick, or any sauce that suits the filling; at the table the string is cut, the lid taken off and the hot sauce poured in. The chicken filling, the flour in the sauce, the oven finish, the amounts and times are ours.

Fillings

any thick filling the book teaches works, such as a veal or lamb fricassee (02-050), a fish or crayfish ragout (09-062, 09-063) or cooked vegetables. Keep it thick, or the loaf goes soggy.

Frying

the batter seals the bread and fries to a crisp shell. Shallow-frying in a pan just bigger than the loaf, and turning it, uses far less fat than deep-frying.

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