Title: Doves Brazos Valley
Categories: Game Entree Poultry Vegetable Mushroom
Yield: 3 Servings

6		Doves
1 1/2		Sticks melted butter
1	tb	Worcestershire sauce
1	ts	Garlic salt
1/3	c	Cooking sherry
1	c	Chopped mushrooms
1/2	ts	Ground nutmeg
		Salt and pepper to taste
1/3	c	Flour
		Toast
GARNISH
		Fresh grapes

Brown doves on all sides in melted butter in a large skillet. After doves become brown, add remaining ingredients except flour. Cover skilet. Allow to simmer about 20 minutes.

Remove the doves from skillet; add to the sauce 1/3 cup flour, forming a roux.

Place doves on toast and top with sauce. Garnish with fresh grapes.

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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