Vermicelli with Pigeons (or Cornish Game Hens) and Walnut Sauce
|Chicken broth||1 Quart|
|Onions||2 Medium, quartered|
|Carrots||2 Medium, quartered|
|Celery ribs||2 , quartered|
|White bread slice||4 , crust removed (Without Crusts)|
|Shelled walnuts||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||2 Tablespoon|
|Vermicelli||1 Pound, cooked al dente, drained|
Place the birds in a large pot; add the water, broth, onions, carrots, celery, salt, and pepper.
Bring to a boil, cover, and simmer for 1 1/2 hours, or until the birds are fork-tender.
Remove from the stock, cool, remove skin and bones, and cut the birds into 2-inch pieces.
Strain and save the stock.
In a cup of the stock, soak the bread then squeeze it dry.
Place the bread, walnuts, and garlic in a blender or food processor and blend into a paste.
Blend in 1 cup of the cooking stock gradually.
Then, in small amounts, blend in more stock until you have a medium sauce (it should not be thick).
Taste for seasoning.
In a saucepan, over low heat, heat the oil and paprika until the oil is red.
Mix the cut-up fowl with one-third of the walnut sauce and toss with the hot pasta.
On a hot serving platter, arrange the pasta, spoon the remaining walnut sauce over it, then over that, carefully pour the hot paprika-oil, leaving most of the paprika in the pan.