Spanish Birds according to Dřevikovsky
Durante el debate editorial sobre las aves españolas, nos detuvimos en la variante de ternera que proponía František Dřevikovský en la Nueva Guía de Cocina (1935). Su receta se asemeja más a las antiguas aves de carne suabas que a las clásicas españolas: lonchas de ternera rellenas de carne picada.
Ingredientes · Raciones For 6 people
- 6 slices of veal shank
- 30g butter
- 2 pcs anchovies (canned)
- 150 g minced pork
- 150 g minced veal
- 1 clove garlic
- 1 tbsp white wine
- 3 tbsp steamed rice
- 20 g ham
- 1 pinch parsley
- 18 strips bacon
- 30 g lard
- 1 onion
- 4 whole peppercorns
- 2 pcs bay leaves
- 1 pinch dried thyme
- 1 tbsp tomato puree
- 4 pcs tomato
- 10 g plain wheat flour
- 500ml water
Método · 2 h 15 min
- Pound 6 veal shanks (approx. 150 g each) and spread 30 g of butter rubbed with 2 anchovy slices. Preheat the oven to 180 °C.
- For the filling, mix well: 150 g each of minced pork and veal 1 clove of garlic, crushed 1 tablespoon of white wine 3 tablespoons of steamed rice 20 g of finely chopped ham a pinch of finely chopped fresh parsley. Season with salt and pepper.
- Divide the stuffing into 6 parts, place on the cutlets and wrap it. At the end of the rolled cutlet, use a stitching needle to thread 3 thick strips of bacon through each part – as if you were stitching and sewing at the same time – so that the cutlet does not unroll during stewing. You can also tie the rolls with string instead.
- In a wide ovenproof casserole with bacon bits and 30 g lard, fry 1 onion finely with 4 peppercorns, 1–2 bay leaves and a pinch of dried thyme. Add 1 heaping tablespoon of tomato puree or 4 fresh tomatoes to the onion, add the birds, then brush each bird with butter and place in a hot oven to roast uncovered, then cover and simmer in the oven for about 1 hour, basting with meat stock if necessary. Fry the juice from them on the stove, sprinkle with 10 g of plain flour, pour in 500 ml of water, boil for about 15 minutes and strain over the birds - according to the original recipe or pour over the birds as we did.
During the editorial debate on Spanish birds, we wandered to the veal variant offered by František Dřevikovský in the New Cooking Guide (1935). His recipe corresponds more to the old Swabian meat birds than to the classic Spanish birds: veal slices are filled with minced meat. It is, of course, a great delicacy!