Fried Birds

Ingredients

• Partridges, quail, squab, or squab chicken
• Olive oil
• Salt and pepper
• 1 onion, sliced
• Tomato sauce, heated
• 1/2 teaspoon minced parsley
• Stoned olives, scalded
• Large croutons

Method

1. 1

   Pluck, singe and draw birds, and cut them in service portions.

2. 2

   Season and fry in olive oil with onion, parsley and garlic.

3. 3

   When tender season and add tomato sauce and olives and simmer for 10 minutes.

4. 4

   Garnish platter with croutons.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 106. The excerpt below is the record exactly as published.

1 tablespoon minced parsley Season chicken and fry golden in oil with the shallots and garlic. Separately saute mushrooms in butter, and add to pan contents. Add tomato and a little boiling water and simmer. Take up chicken, arrange mushrooms around it, pour sauce over, and sprinkle all with parsley. CHICKEN LIVERS (Figados de Gallinhas) 10 chicken livers 1 cup Spanish sauce (hot) 3 tablespoons butter or oil (see recipe) Salt and pepper 1 tablespoon lemon juice J4 cup Madeira Croutons Make sure that all the galls have been removed from the livers. Heat butter, add livers, season and toss over the fire 5 minutes. Add Madeira and quickly reduce. Add sauce and lemon juice; mix well; put on hot platter; garnish with croutons. BRAISED PARTRIDGES (Perdizes Estufadas) 1 pair partridges 2 cloves *4 cup olive oil 3 peppercorns % pound ham, in coarse shreds Meat broth, heated 2 onions, chopped 1 cup white wine 2 small carrots, chopped 2 tablespoons vinegar 1 garlic clove, minced Salt 1 bay leaf 1 cup grated bread crumbs 2 sprigs parsley Butter 254 THE EUROPEAN COOKBOOK Singe, draw and truss birds. Heat oil in saucepan; add ham, onion, carrots, garlic, bay leaf, parsley, cloves, and peppercorns, and fry the birds for 10 minutes, moving the contents of the pan continually and turning the birds so they will heat evenly. Add iy2 cups boiling broth and boil rapidly until reduced to a glaze, turning the birds over. Then add wine, vinegar, salt and broth to half the height of the birds. Cover very closely and simmer. (At this point the Portuguese cook seals her casserole, buries it in a bed of hot ashes and heaps hot ashes on the cover.) When tender take up birds, cover and set over steam. Skim oil* fat from gravy, and press through a sieve. Fry crumbs in butter, add to gravy, and boil until thick. Remove birds to hot platter and pour gravy over. r & ; FRIED BIRDS (Aves Fritas) Partridges, quail, squab, or squab chicken: Olive oil Salt and pepper i onion, sliced Tomato sauce, heated Yi teaspoon minced parsley Stoned olives, scalded i garlic clove, minced Large croutons Pluck, singe and draw birds, and cut them in service por- tions. Season and fry in olive oil with onion, parsley and garlic. When tender season and add tomato sauce and olives and sim- mer 10 minutes. Garnish platter with croutons. GAME PATTIES (JPastelinhos de Caca) Less desirable portions of a i clove game bird or rabbit i cup Madeira i cup water Yi garlic clove, minced 2 tablespoons onion, minced Salt and freshly ground pepper Yi bay leaf i sprig parsley i sprig thyme 2 tablespoons minced truffle Patty shells PORTUGUESE 255 Stew meat in Madeira mixed with water, garlic, onions, sea- sonings and herbs. Cool. Remove clove, bay leaf, parsley and thyme. Take meat from bones; grind and put back in liquid. Add truffle, and simmer until reduced. Fill patty shells and serve either cold or heated in the oven. SAUCES (Molhos) PORTUGUESE COOKING SAUCE (Molho Est uj ado) (For All Meats) i onion, chopped herb — tarragon, thyme, mar- 2 tablespoons olive oil joram or basil) i garlic clove, minced Meat broth or pan gravy i tomato, chopped (optional) l/z cup white wine, or 3 table- 1 herb bouquet (parsley, celery, spoons Madeira (optional) bay leaf, and one additional Slowly fry onion in oil until it begins to color, add garlic and fry golden. Add tomato and bouquet and simmer. Add broth and wine and simmer. Meat to be braised, or pot-roasted, is browned with the onion and garlic. Vegetables, or meat, to be boiled, are added after the broth. For roast meats, add this sauce, hot, to pan when basting begins. PORTUGUESE SAUCE FOR MEATS {Molho Portuguez) HOT 1 onion, sliced

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