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Doves Pontchartrain
4
servings- Difficulty
Medium
Published 1966
Ingredients
12 - Salt and freshly ground black pepper
12 slices
Method
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.
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 t
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