Ingredients

4 doves, quail, or pheasant
3 Tbsp. butter
2 tsp. parsley, chopped
2 tsp. fresh onion, chopped
1/2 bay leaf
Salt and pepper
1/4 tsp. thyme
1/2 C. water
1/2 C. white wine
1 tsp. lemon juice
Watercress and lemon (garnish)

Cooking Instructions

Split quail or doves down the back; cut pheasant in pieces. Lightly dredge birds in flour. Brown birds, onion, and parsley in butter in a heavy oven casserole; season with salt, pepper, and thyme. Gently stir in a smooth paste of flour and water; add wine. Bring just to a boil; cover and bake at 350 degrees for 30 minutes. Serve on toast. Strain sauce; pour over each bird. Garnish with watercress and lemon slices.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: