Squabs a la Delicieux (Pichones a la Delicieux)
Origin: Buenos Aires
Source: Rosita Carreño, 1890
Ingredients
- squabs (pichones, young pigeons)
- giblets
- beaten eggs
- toasted breadcrumbs
- crushed almonds
- Malaga raisins
- pepper
- salt
- cumin
- butter
- ground parsley
- roasted tomato juice
- vinegar
- pure olive oil
Instructions
- Pluck the squabs carefully, then empty, wash, and clean them.
- Make a stuffing by frying the cooked chopped giblets, beaten eggs, toasted breadcrumbs, crushed almonds, Malaga raisins, pepper, salt, cumin, and butter in a pan about ten minutes, stirring.
- Stuff the squabs, season with salt and pepper, coat with butter, and wrap each in buttered paper.
- Bake in a very hot oven.
- Serve with a sauce of ground parsley dissolved in sieved ember-roasted tomato juice, seasoned with salt, pepper, a few drops of vinegar, and plenty of pure olive oil.