Boil dove or quail in enough water to cover. Don't let boil down. Done when
meat comes off the bone easily. Remove doves; reserve liquid. Saute onions
and pepper in fat/oil. Remove from drippings. Make roux with flour and
drippings. Add onions and pepper back to roux. Bring reserved liquid to
boil, mix in roux, onions, peppers. Add mushrooms, dove/quail meat, wine,
and seasonings. Simmer 30 minutes. Fill pie shell. Make top. Bake per
instructions for closed pie.
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: Clyde McAuliffe
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 13, 1998
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