| 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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