| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game |
6 |
Servings |
INGREDIENTS
| 12 |
|
Doves; cleaned |
| 6 |
tb |
Butter |
| 3 |
tb |
Flour |
| 2 |
c |
Chicken broth |
| 1/2 |
c |
Sherry |
|
|
Salt & pepper to taste |
| 2 |
cn |
(small) button mushrooms |
| 1/2 |
c |
Parsley; minced |
INSTRUCTIONS
Season doves with salt and pepper. Melt butter in heavy skillet; brown
doves. Remove doves from skillet to baking dish. Add flour to butter in
skillet, stirring well. Slowly add chicken broth and sherry. Season to
taste. Blend well and pour over the doves. Add mushrooms and parsley. Bake
at 350 degrees for 1 hour in covered baking dish. Serve with rice. Serves
6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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