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Classic
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page 28
two tablespoonfuls of syou; one tablespoonful of Chinese almonds; one quarter
pound of white mushrooms; one teaspoonful of salt; yolks of two eggs,
hard-boiled.
Cut the squabs in pieces, not too small. Let the legs be separated from the
body, also the wings, and cut the rest in four pieces. Singe off all hair and
feathers. Wash in cold water, and wipe dry. Dip each piece of squab in dry
flour, and toss in boiling olive or peanut oil. Cook until it is crisp. Drain
off all fat, while preparing the following: Put one tablespoonful of olive oil
in the pan, and when it is hot, place the chicken livers (chopped very fine) in
the fat, add a small minced onion, two tablespoonfuls of syou, a tablespoonful
of Chinese small almonds, blanched and chopped, and a quarter of a pound of
white mushrooms, cut small. Fry for ten minutes, then pour into hot dish and
place the squab on top, garnished with crumbled hard-boiled yolks of eggs.
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