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Doves in Wine Sauce
1 c Burgundy wine
1 ts Vinegar
1 tb Sugar
2 Cloves garlic; minced
1 tb Celery salt
1/2 c Flour
1/4 c Cooking oil
1 c Fresh or canned mushrooms; sliced
Marinate doves overnight in first 4 ingredients. Drain & dry doves.
Rub with celery salt & roll in flour. Saute in oil until brown. Drain
off oil & add marinating sauce. Add additional wine to cover birds.
Add mushrooms. Cover skillet & cook over low heat about 2 hours.
Thicken sauce with a little flour & water paste if desired.
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