Title: Dove Hash a la Reith
Categories: Game Entree Vegetable Chicken
Yield: 1 Batch

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.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 193. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

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