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Bread And Butter Birds
6 x Pigeons dressed (dove or quail may be used)
6 tsp Minced fresh parsley
1/2 cup Flour seasoned with
1/2 tsp Salt and
1 tsp Ground ginger and also
1/4 tsp Freshly-ground black pepper
3 tbl Vegetable oil
1/2 lb Sweet butter
2 x Eggs lightly beaten
1/2 cup Fine bread crumbs
Fill cavity of each bird with 1 teaspoon parsley. Dredge birds with seasoned flour and brown quickly in hot oil. Remove birds, discard oil, and wipe skillet dry. Melt butter over medium heat. Dip birds into eggs, roll in crumbs; repeat with eggs and crumbs. Add to skillet and dust with remaining crumbs, sifted. Cook, uncovered, at 350 degrees, basting with pan juices every 5 minutes, for 25 to 30 minutes.
This recipe yields 6 servings.
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