6 persons- cooking: 4 to 5 min
4 squabs of 500g each- 6 eggs + 2 yolks- 12 big briks leaves
(they are provided now everywhere- 5 soup spoon of liquid
honey-blanched almonds (300g)- onions (1 kg)- 2 soup spoon of
coriander- 2 soup spoon of tooled parsley- a caster of mixed
spices (2 soup spoons of cinnamon- 1 soup spoon of ginger- 1
soup spoon of saffron - 1 soup spoon of cumin)- 2 soup spoons
of caster sugar- Butter (150g)- salt - pepper-) finish :icy
Peel and hack up roughly onions. Salt and pepper pigeons. In a
pressure -cooking , brown them with
30g of butter .ADD THE onions HACKING, the mixed spices and
tooled herbs. Moisten with 25 CL of water. Season with salt
and pepper. Put into boiling then lower fire, cover up and
leave cooking slowly for 45 to 50 min.
Withdraw pigeons and keep them hot . Under A lively FIRE,
reduce their liquid of cooking with 4 soup spoons by skimming
the fat off it. Add some honey and beaten eggs with the yolks
in the reduced liquid and stir under a soft fire to obtain an
unctuous cream, then withdraw from fire.
Grill the e blanched almonds in a pan with an anti adhesive
covering, hack them and mix them with caster sugar. Detach
bones from pigeons and cut the flesh into straps.
Pre- heat the oven under th 6 .( 180xc) . Butter the mould.
Push down it with 6 briks leaves
that overlap a little bit and which half exceed on sides .
Place 3 other leaves right in the center. Spread half the
almonds. Cover them with half the eggs cream then with pigeons
straps then ,the cream again and the remaining almonds.
Fold back the leaves on the stuffing by pleating them and
brushing over the surface with the melted butter. Carve 3
other buttered leaves according to the mould diameter and
place them on .Press them to fuse, brush over the surface with
the remaining butter. Put to oven for 20 min.