MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: DOVES COOKED WITH WINE AND MUSHROOMS
  Categories: Main dish, Wildgame
       Yield: 8 servings
  
      12    Doves,ready-to-cook,or quail
            Water
            Butter
       1    Juice of lemon
            Worcestershire sauce
            Sherry wine
       4 cn Button mushrooms (3 oz)*
 
 MMMMM-------------------------DOVE SAUCE------------------------------
       3 tb Butter
       2 tb Flour
       1    Mushroom liquid*
     1/2 c  Sherry
       1 tb Worcestershire sauce
            Water**
            Salt
            Pepper
  
   * - 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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