Doves Pontchartrain

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 doves, dressed
  • Salt and freshly ground black pepper
  • 12 slices of bacon
  • boiling Chicken Stock
  • Worcestershire sauce
  • 1 lemon, seeded and finely chopped
  • 4 slices of toast
  • Chopped parsley


  1. If desired, remove legs and wings from the doves. Sprinkle the doves with salt and pepper and wrap each in a slice of bacon. Secure bacon with food picks.

  2. Brown the bacon-wrapped doves on all sides in a kettle or casserole. When browned, pour off most of the fat. Add the boiling stock to a depth of one-half inch. Add Worcestershire sauce to taste and the lemon. Cover and simmer gently for forty-five minutes.

  3. Taste the sauce and adjust the seasonings if necessary. Arrange the doves, three to a person, on toast and sprinkle with parsley. Strain the sauce and serve it separately.

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