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Canadian Dove Saute Bonne Femme

4 Doves or young pigeons -- whole, or split down the back
1/2 cup Flour -- seasoned with 1/2 teaspoon Salt -- and 1/4 teaspoon Freshly-ground black pepper
4 tablespoons Butter
2 cups Diced mushrooms
1 cup Light cream -- scalded
2 Egg yolks -- beaten
1/2 cup Chopped ripe olives
1/4 cup Sherry


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.


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