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Dust birds in
flour seasoned
with salt and
pepper. Melt
butter in a
heavy skillet or
electric frying
pan and sauté
birds until
nicely browned.
Add wine and
lemon juice.
Cover and
continue cooking
slowly for 15-20
minutes. Add
almonds and cook
for 5-10 minutes
longer or until
birds are fork
tender. (Allow 2
quail or
woodcock per
serving; 4 dove
or snipe.)
