Braised Squabs Carolina (Pichones Estofados Carolina)

Ingredients

• squabs (pichones)
• salt pork (tocino)
• onions
• carrots
• turnips
• thyme
• bay leaf
• celery
• tarragon
• tomato
• white wine
• cognac
• caldo (broth)
• manteca (lard)
• salt
• black pepper
• spinach
• parsley
• 1 egg
• bread
• cheese or breadcrumbs

Instructions

1. Prepare the braising base: in a heavy pot, combine all raw ingredients—salt pork, onions, carrots, turnips, thyme, bay leaf, celery, tarragon, and tomato, all very finely chopped—with white wine, cognac, caldo (broth), manteca (lard), salt, and a few grains of black pepper. Lay the cleaned squabs on top of this bed of aromatics. Cover the pot with paper and braise slowly over gentle heat until the squabs are tender.
2. While the squabs braise, prepare the spinach garnish: boil the spinach in salted water until tender. Drain well and sauté with manteca and parsley. Bind the mixture with a raw egg off the heat.
3. Cut bread into half-moon shaped croutons and fry them until golden. Top each crouton generously with the spinach mixture, then dust with grated cheese or breadcrumbs and gratinée briefly in the oven until lightly golden.
4. To serve: halve each braised squab and arrange the pieces in the center of a serving platter. Surround with the braising liquid and juices. Border the platter with the spinach-topped croutons.