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    Dove: Doves w/ Wine & Mushrooms


    Source of Recipe


    internet

    List of Ingredients




    12 Doves,ready-to-cook,or quail
    Water
    Butter
    1 Juice of lemon
    Worcestershire sauce
    Sherry wine
    4 cn Button mushrooms (3 oz)*

    -----DOVE SAUCE-----
    3 tb Butter
    2 tb Flour
    1 Mushroom liquid reserved from the mushrooms
    1/2 c Sherry
    1 tb Worcestershire sauce
    Water** (enough to make 2 cups liquid)
    Salt
    Pepper

    * - drain mushrooms, and reserve liquid for sauce.

    Recipe



    1. Preheat oven to 400'F.
    2. Open doves or quail down the backs, leaving breast whole. Place breast side up, not touching, in a single layer in a roasting pan. Pour in sufficient water to just cover bottom of pan. Cover pan and steam bake for 30 minutes. Turn birds breast side down. Dot each liberally with butter. Sprinkle with lemon juice, Worcestershire sauce, and sherry. Cover and continue to bake for about 1 hour, or until birds are tender. Check every 15 minutes. If necessary, add a little more water.
    3. When birds are tender, pour off and reserve liquid for sauce. Add mushrooms to pan, cover, and keep warm while preparing sauce.

    DOVE SAUCE
    Melt butter in a heavy saucepan. Add flour and cook over very low heat, stirring constantly until mixture forms a deep golden roux.
    Combine and add liquids, stirring as added. Cook, stirring, until thick and smooth. Season with salt and pepper and pour over cooked birds. Let stand in a 200'F. oven for 15-20 minutes before serving.

 

 

 


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