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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)