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Dove Hash la Reith

4 c Diced cooked breast of doves
1 cn Chicken consomme
6 tb Butter
2 1/2 tb Flour
2/3 c Cream
2/3 c Bread crumbs
2/3 c Chopped green pepper
2/3 c Chopped onion
2 tb Chopped parsley
1/2 ts Ground sage
1/2 ts Salt
Freshly ground black pepper to taste
2 oz Sherry wine


Cook whole doves in chicken consomme until tender. Remove breasts and dice meat. Measure 4 cups and set aside. Take 3 tb. butter and blend in flour and cream. Take remaining 3 tb. butter and saute bread crumbs, green pepper, onion, parsley and sage. Mix the sauteed ingredients, flour mixture and dove meat. Place in skillet. Add salt, pepper and sherry; let cook gently for 25 to 30 minutes.

Before serving, put into a casserole dish for a few minutes under the broiler. To keep right consistency while sauteing, add pot liquor left from cooking whole doves.


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