Squab in Sherry
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- squab
- onion
- parsley
- caldo (broth)
- 1 small glass sherry wine
- almonds
Instructions
- After cleaning, preparing, and browning the squab as described in the previous recipe, add the onion and parsley to the pan.
- Pour in the broth and a small glass of sherry wine.
- Grind the almonds and mix them with a little broth, then stir this mixture into the pan.
- Cook over low heat until the sauce reduces and thickens.