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Old Dec 8, 2004, 10:20 AM   #1
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Took these a few weeks back.

Any idea what bird it is?

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Old Dec 8, 2004, 3:36 PM   #2
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tchuanye, I'm from Brazil, and here we call that bird something like "Rolinha". I'ts the popular name, I really don't know the cientific one.

It's kind of a pigeout here, but we also have pigeouts anywhere.

'Just hope i can help you!

[]'s
Rafael Vilela :|
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Old Dec 8, 2004, 3:40 PM   #3
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Hi man. I did a lil' google here and look what I found:

Nome cientĂ*fico: Scardafella squammata
Tamanho: 20 cm
Comportamento: A rolinha á bastante conhecida por seu canto inconfundĂ*vel: fogo-apagou e pelo barulho que faz com as asas quando levanta vĂ´o.



that means

Cientific name: Scardafella squammata
Size: 20cm
Behavior: The 'rolinha' is weel know for it's uncomparable sing and the noise it's make and starts to fly.



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Old Dec 8, 2004, 3:52 PM   #4
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These birds make good soup. Here's a recipe:

Scardafella Squammata Soup
2 to 4 c. drained, chopped Scardafella Squammata (reserve broth)
4 oz. diced salt pork or bacon
2 small onions chopped fine
2 medium potatoes, chopped
2 c. light cream (or cream/milk mixture)
Salt and Pepper (white pepper preferred)

Fry salt pork till crisp. Remove meat with slotted spoon. Add onion to remaining fat in pan and cook three minutes. Add potatoes. Add enough broth and/or water to almost cover potatoes. Cook over low heat till potatoes are tender. Add scardafella squammata and cook for just two minutes after water returns to boil. Add heated, not boiled, cream. Season to taste. Stir, let stand a few minutes and serve in heated bowls. May be frozen or reheated, but do not boil.
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Old Dec 8, 2004, 8:50 PM   #5
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Thanks Rafael!

Nick! LOL!!!!! I am getting hungry already!!!1:-)



NickTrop wrote:
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These birds make good soup. Here's a recipe:

Scardafella Squammata Soup
2 to 4 c. drained, chopped Scardafella Squammata (reserve broth)
4 oz. diced salt pork or bacon
2 small onions chopped fine
2 medium potatoes, chopped
2 c. light cream (or cream/milk mixture)
Salt and Pepper (white pepper preferred)

Fry salt pork till crisp. Remove meat with slotted spoon. Add onion to remaining fat in pan and cook three minutes. Add potatoes. Add enough broth and/or water to almost cover potatoes. Cook over low heat till potatoes are tender. Add scardafella squammata and cook for just two minutes after water returns to boil. Add heated, not boiled, cream. Season to taste. Stir, let stand a few minutes and serve in heated bowls. May be frozen or reheated, but do not boil.
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