Dove: monterey-style
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | mediums | Dove breasts |
| 24 | ounces | (2 12oz bottles) Ginger ale |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Parsley flakes |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Seasoned salt |
| 1 | teaspoon | Pepper |
| ¼ | cup | Butter |
| 1½ | cup | Corn syrup |
| 2 | Limes [freah] | |
| 2 | larges | Oranges [fresh] |
Directions
1) Wash the dove breasts and pat dry, then marinate them in the ginger ale, in the `fridge over night... 2) Place the dove breasts in a baking dish and sprinkle with the mixture of all of the spices...
3) Melt the butter in a double boiler and stirr in the corn syrup and the juices of the limes and oranges... 4) Grate the lime rind, and slice the orange rind into fine strips, then add these to the double boiler and cook `til heated through... 5) Pour the contents of the double boiler over the dove breasts and bake in a 350ø oven for 40 min... and serve...
Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook retyped with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET at (315) 786-1120