"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dove Breasts Stroganoff Recipe

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This recipe for Dove Breasts Stroganoff, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Gabriel
Added: Tuesday, August 30, 2005


12 to 18 Dove Breasts
1 medium onion
1 can cream of celery soup
1 can mushrooms
1/2 c. Sauterne
1 c. sour cream
1/2 tsp. Kitchen Bouquet
salt (to taste)
pepper (to taste)
pinch oregano
pinch rosemary

Place meat in large greased baking dish (DO NOT CROWD). Dice and sauté onion. Mix together all remaining ingredients, except sour cream. Cover with foil. Bake at 325 degrees for 1 hour; turning occasionally. Add sour cream and stir. Bake uncovered for another 20 min. Serve with wild and white rice. Yield: 6 to 8 servings.




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