Marinate doves overnight in first 4 ingredients. Drain & dry doves. Rub
with celery salt & roll in flour. Saute in oil until brown. Drain off oil &
add marinating sauce. Add additional wine to cover birds. Add mushrooms.
Cover skillet & cook over low heat about 2 hours. Thicken sauce with a
little flour & water paste if desired.
MARK HIGGINBOTHOM
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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