Canadian Dove Saute Bonne Femme

Recipe Ingredients

4		Doves or young pigeons - whole, or split
		Down the back
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4 tablespoons	60ml	Butter
2 cups	292g / 10oz	Diced mushrooms
1 cup	237ml	Light cream - scalded
2		Egg yolks - beaten
1/2 cup	73g / 2.6oz	Chopped ripe olives
1/4 cup	59ml	Sherry

Recipe Instructions

Roll birds in seasoned flour and brown in hot butter. Add mushrooms, cover, and bake at 375 degrees for 35 to 40 minutes, or until birds are tender. Remove birds and mushrooms and keep hot. Pour off all but 1/4 cup of fat from the pan. Add cream, egg yolks, and olives slowly, and stir over low heat until thickened. Add sherry, correct seasonings, and pour sauce over birds.

This recipe yields 2 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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