CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
2 |
Servings |
INGREDIENTS
4 |
|
Doves or quail |
1/2 |
c |
Butter |
1/2 |
c |
Salad oil |
|
|
Flour |
|
|
Salt & pepper to taste |
1/2 |
t |
Onion powder |
INSTRUCTIONS
Clean and split doves or quails. Rinse, dry and roll in seasoned
flour. Melt butter and oil in heavy skillet. Put doves or quails into
hot fat; cover skillet for 5 minutes. Remove cover and cook until
tender. Serves 2. From <A Taste of Louisiana>. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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