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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: * - drain mushrooms, and reserve liquid for sauce.
1. Preheat oven to 400'F.
2. Open doves or quail down the backs, leaving breast whole. Place
breast side up, not touching, in a single layer in a roasting pan.
Pour in sufficient water to just cover bottom of pan. Cover pan and
steam bake for 30 minutes. Turn birds breast side down. Dot each
liberally with butter. Sprinkle with lemon juice, Worcestershire
sauce, and sherry. Cover and continue to bake for about 1 hour, or
until birds are tender. Check every 15 minutes. If necessary, add a
little more water.
3. When birds are tender, pour off and reserve liquid for sauce. Add
mushrooms to pan, cover, and keep warm while preparing sauce.
*** DOVE SAUCE ***
* - from reserved mushrooms.
** - enough to make 2 cups liquid.
Melt butter in a heavy saucepan. Add flour and cook over very low
heat, stirring constantly until mixture forms a deep golden roux.
Combine and add liquids, stirring as added. Cook, stirring, until
thick and smooth. Season with salt and pepper and pour over cooked
birds. Let stand in a 200'F. oven for 15-20 minutes before serving.
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