Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Quail breasts |
| \N \N | Olive oil |
| ¼ pounds | Butter |
| ½ teaspoon | Garlic powder |
| 1½ teaspoon | Parsley flakes |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Celery salt |
| ½ cup | Lemon or orange juice |
| 3 \N | Dashes bitters |
| ½ cup | Fresh mushrooms, sliced |
| \N \N | Cooking sherry (optional) |
Brown breasts in small amount of olive oil. Drain. Melt butter and add seasonings and juice. Stir until thoroughly mixed. Add bitters and sherry to taste. Place breasts in a covered baking dish and pour butter mixture over them making sure that all meat is covered. Add mushroom slices. Bake at 325F for approximately 45 minutes or until dove is tender. Be sure to keep the baking dish covered to prevent dove from drying out. Serve dove and sauce over egg noodles.