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Monday, November 21, 2016

PAJARILLOS WITH A TOTALLY UNIQUE RECIPE FOR TURTLEDOVES COVERED IN MERINGUE

Small Bird Ready for Cooking
Photo by: Lord-Williams
1. small birds. Small birds have been considered delicacies in Spain from time immemorial. They could be fried or spit roasted by tying them to a spit. Spits had handles for scullery boys to turn them to ensure that they were cooked evenly. 2. ashes, cinders produced by grass, upon burning when singeing the pig after it killed, flying through the air like little birds and alighting on those attending slaughter. [Anón/Huici. 1966:66:48; ES: Minowara. Dec 17, 00; and Serradilla. 1993:36:146]

See blog titled “calandra” published June 26, 2012 for the Anón Al-Andalus Recipe #52 “Dish of Small Birds” and blog titled “Junior” published August 3, 2015 for the Anón Al-Andalus Recipe #66 “Cheese in a Pan” in which the addition of small birds to this quiche is an option.


A DISH OF WHOLE TURTLEDOVES ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL ANDALUS  #232 PLATO DE TÓRTOLAS ENTERAS, p 140
Cooked bird covered with egg white
Photo by: Lord-Williams

Ingredients 1 bird  per person

1 turtledove per guest
salt to taste
½ tbsp vinegar
1 tsp murri
3 tbsp oil
seasoning: 1 tsp chopped cilantro, ¼ white pepper, ½ tsp coriander seed, 1 tsp caraway

Garnish
2-3 chopped walnuts
1 egg white

Small Bird Covered with Meringue
Photo by: Lord-Williams


Preparation

Open birds and remove guts. Clean them. Open the bellies and arrange them in a pot. Sprinkle with salt.

Make a mixture of vinegar, murri, olive oil and seasoning. Pour this over the birds. Add enough water to cover. Bring to a boil. Reduce heat and simmer until done snf the water is absorbed.

Preheat oven to 315ºF/160ºC

Remove a slice of meat from each bird and shop it. Chop walnuts. Beat egg whites until stiff. Fold in chopped meat walnuts and mix with egg white. Pour this over the birds. Bake in oven until egg whites are snowy. 

Present it, God willing.


ANÓN AL ANDALUS  #232

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