Text 639, 93 rader
Skriven 2010-08-27 23:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: doves 3
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Burnetts Woodcock
 Categories: British, Potatoes, Offal, Pheasant, Chicken
      Yield: 1 Servings
 
      4    Woodcock, properly hung
    115 g  Butter
      1    Rasher of bacon per bird

MMMMM--------------------FOR THE POTATO CAKES-------------------------
    750 g  Waxy potatoes
      2    Egg whites
      1    Egg yolk
      1 T  Capers, chopped
    150 ml Whipping cream
     25 g  Butter

MMMMM-----------------------FOR THE SAUCE----------------------------
      4    Pigeon livers (use pheasant
           Or chicken if not available)
     55 g  Butter
      2 T  Beef stock
     10    Juniper berries, crushed
           Salt and fresh ground
           -pepper
      1 sm Glass white wine
           Squeeze lemon juice
 
  First make the potatoes, mash them and let them dry well. Beat the egg
  whites very stiffly but not dry. Mix the egg yolk and capers and
  cream into the mash and fold in the egg whites. Form small cakes and
  fry in the butter until brown.
  
  Spread each woodcock generously with butter and cover with a bacon
  rasher. Roast in a preheated very hot oven at 220 deg C for 10-15
  minutes, depending on how you like them, more if you must.
  
  For the sauce, saute the livers in butter until just cooked, mash and
  sieve them. Put the puree in a pan, thin with white wine and stock,
  add juniper berries, seasoning and lemon juice, and simmer for a few
  minutes.
  
  Place the cooked woodcock on the potato cakes and serve with the
  sauce.
  
  Source: "Two Fat Ladies"
  From: Scott Jones
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caribe-Coated Roast Doves
 Categories: Game, Chilies, Mexican, Wine, Pigeons
      Yield: 6 Servings
 
    1/2 c  Fine dry bread crumbs
    1/2 ts Dried mexican leaf
           Oregano; crushed
      2 tb Caribe (crushed N. New
           -Mexico hot red chile)
      2    Cloves garlic; crushed
      4    Sprigs parsley; minced fine
     12 sm Doves
    1/3 c  Olive oil
    1/2 c  Dry white wine; or more
 
  Preheat oven to 350. Combine crumbs, oregano, caribe, garlic &
  parsley. Thoroughly clean doves, rinse & pat dry. Brush each with
  oil, then roll in crumb mixture, patting in crumbs & covering each
  bird as completely as possible. Place a rack in a roasting pan
  large enough to hold birds with room for air circulation around
  each. Pour wine into bottom of pan, then place birds on rack.
  Cover & roast 2 hours, basting frequently, until doves are tender,
  wiggle thigh joint to test (it should move easily). Watch level of
  wine; if wine evaporates, add more as needed during roasting.
  Serve whole. Makes 6 servings.
  
  From the <Hotter Than Hell!>, by Jane Butel
 
MMMMM

Cheers

YK Jim


... Jellied Chicken requiring a blender? Enough said.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)