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"Recipe"
6 doves, cleaned and dressed*
Flour
2 tablespoons butter or margarine
1/8 teaspoon thyme
1/8 teaspoon rosemary
1 teaspoon parsley, finely chopped
1 (4 ounce) can mushrooms, drained
1 cup Sauterne
1 teaspoon salt
1 medium onion, finely chopped

 * Quail or squab may be substituted for doves.

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Directions
Cut doves along backbone; butterfly by removing the large bones of the lower back and legs. Press flat; roll in flour, brown lightly in butter; sprinkle with herbs and parsley. Cover and cook slowly for 15 minutes.
Add onions, mushrooms with liquid and Sauterne. Cover and simmer for 1 hour or until tender.
Add salt 5 minutes before removing from heat. Serve with wild rice or hot buttered white rice.

 



 

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