Title: Fillets of Whitebill
Categories: Game Poultry Mushroom
Yield: 1 Servings

		Fillet breasts of 6
		Whitebills
1/8	ts	Nutmeg
1	c	Burgundy wine
1	sm	Clove
5/8	c	Water
1		Bay leaf
1		Round T. flour
1	tb	Chopped parsley
1/2	tb	Salt
2	tb	Butter
		Juice of one lemon
1/2	c	Button mushrooms
1/4	ts	Black pepper
1/4	c	Chopped onions

Fillet the breasts of 6 plump whitebills, wash, dry and marinate in the wine, lemon juice, salt, pepper, bay leaf and garlic. After one hour, remove fillets, strain and heat liquid. Dredge with flour; sauted in butter until well brown, (7 to 10 minutes). Remove to a hot platter, and to butter in pan add mushrooms, onions, parsley and flour. Cook until flour is brown, and add marinating liquid. Cook until thickened, pour over fillets and serve. Serves four.

Karl Saarni karlos@ix.netcom.com rec.hunting

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