6 doves, cleaned and dressed
Flour
2 tbsp. butter
1/8 tsp. thyme
1/8 tsp. rosemary
1 tsp. parsley, finely chopped
1 medium onion, finely chopped
1 (4 oz.) can mushrooms, undrained
1 c. Sauterne
1 tsp. salt

Cut doves along backbone; butterfly by removing the large bones of the lower back and legs. Press flat; roll in flour. Brown lightly in butter; sprinkle with herbs and parsley. Cover and cook slowly for 15 minutes. Add onions, mushrooms with liquid and Sauterne. Cover and simmer for 1 hour or until tender. Add salt 5 minutes before removing from heat. Serve with wild rice or hot buttered rice.

Note: Quail or squab may be substituted for doves. Yield: 2 servings.