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SEACOAST OYSTER AND DOVE
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14 doves
1½ c. celery, diced
¾ cup chopped onion
3 slices bacon, chopped
Salt and pepper to taste
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3½ doz. oysters
4 T. flour
¼ c. water
Flaky pastry
Salt and pepper to taste
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Do not split doves. Wash under cool running water. Place doves in a large stew pot and cover completely with water. Now add the celery, onion, bacon, and salt and pepper to taste. Bring to a boil, stir well, and then place heavy lid on stew pot. Simmer over low heat until doves are tender, about 45 minutes or so. Remove from heat. Dip out dove and place in a flat dish and allow to cool.
Drain oysters and stuff as many as possible into each dove. Mix flour with water and then add a little liquid from pot where doves were cooked to make a smooth liquid. Add this to the cooking pot and place over low heat and cook until thickened (about as thick as dairy cream). Add the rest of the oysters to this hot liquid and remove again from heat.
Line a casserole dish with flaky pastry and bake for about 10 minutes in a preheated oven at 350º. This will set the pastry. Remove from oven and allow to cool. Put in a layer of dove, then a layer of oyster liquid. Repeat until within ¾" of top. Cover with sheet of thin flaky pastry. Prick top of crust to allow steam to escape. Bake at 400º until pastry is nice and brown. Serve hot. Makes about 8 servings.
We hope you enjoy this free recipe from America's finest cookbook! To see more of the recipes listed you may return to the recipe index.
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