Squabs a la Negrita (Pichones a la Negrita)
Origin: Buenos Aires
Source: Isaula Centeno, 1890
Ingredients
- squabs (pichones, young pigeons)
- 2 heads onions
- celery stalks (apio)
- salt
- flour
- butter
- poultry broth
- squabs' blood
- 1 tbsp vinegar
- pepper
Instructions
- Cook the squabs with two heads of onion, celery stalks, and salt.
- Gather the blood in a cup with a tablespoon of vinegar so it does not clot.
- Make a sauce of flour cooked in butter, the poultry broth, and the blood, seasoned with salt and pepper.
- Arrange the squabs in a dish with the celery and separated onion, and pour the sauce over them.