Pichones Borrachos

Ingredients

• a good slice of bread
• a handful of almonds
• a pint of claret
• a handful of raisins
• a pound of fresh pork
• a pound of almonds
• a piece of bread
• a cup of sherry
• four small chick- ens
• four ripe tomatos
• parsley
• pepper
• clove
• salt
• cinnamon

Directions

1. ("Drunken Pigeons") : Stew your pigeons till nearly done. Toast a number of very red tomatos, remove the skins, and put them to fry with a good slice of bread (broken up) and a handful of almonds. Fry separately a little ground parsley (and a bit of garlic if desired), and add a pint of claret, all the broth in which the pigeons were cooked, a handful of raisins, a few pieces of citron, some ripe olives, a little sugar, cinna- mon, pepper and clove. Put the pigeons into this broth and let them cook a few minutes until done.

2. (Fried Bananas) : Ripe bananas, cut lengthwise, fried in butter or olive oil. They may also be dipped first in a batter of beaten egg. In Michoacan there is a great business in dried bananas, which are also delicious when fried.

3. POLLOS D£ LA BELLA MULATA.

4. (Chickens d la the Beautiful Mulatto) : For four small chick- ens, brown in lard half a pound of fresh pork, quarter of a pound of almonds, a piece of bread, four ripe tomatos. Grind all in a mortar or metate. Fry onions chopped fine, with a

5. SPANISH-AMERICAN COOKERY. '

6. little parsley (a bit of garlic if desired). Add the other ingre- dients and fry all together. Add the chickens, with the broth in which they have been fully cooked, with pepper, salt, ground clove and cinnamon. Let come to a boil, add a cup of sherry, and serve.