Yield: 2 Servings
Measure | Ingredient |
---|---|
4 \N | Doves or quail |
½ cup | Butter |
½ cup | Salad oil |
\N \N | Flour |
\N \N | Salt & pepper to taste |
½ teaspoon | Onion powder |
Clean and split doves or quails. Rinse, dry and roll in seasoned flour.
Melt butter and oil in heavy skillet. Put doves or quails into hot fat; cover skillet for 5 minutes. Remove cover and cook until tender. Serves 2.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .