| 1 | * - drain mushrooms, and reserve liquid for sauce.?Preheat oven to 400°F.?Open doves or quail down the backs, leaving breast whole. |
| 2 | Place breast side up, not touching, in a single layer in a roasting pan. |
| 3 | Pour in sufficient water to just cover bottom of pan. |
| 4 | Cover pan and steam bake for 30 minutes. |
| 5 | Turn birds breast side down. |
| 6 | Dot each liberally with butter. |
| 7 | Sprinkle with lemon juice, worcestershire sauce, and sherry. |
| 8 | Cover and continue to bake for about 1 hour, or until birds are tender. |
| 9 | Check every 15 minutes. |
| 10 | If necessary, add a little more water.?When birds are tender, pour off and reserve liquid for sauce. |
| 11 | Add mushrooms to pan, cover, and keep warm while preparing sauce.?*** dove sauce ***?* - from reserved mushrooms.?** - enough to make 2 cups liquid.?melt butter in a heavy saucepan. |
| 12 | Add flour and cook over very low heat, stirring constantly until mixture forms a deep golden roux. |
| 13 | Combine and add liquids, stirring as added. |
| 14 | Cook, stirring, until thick and smooth. |
| 15 | Season with salt and pepper and pour over cooked birds. |
| 16 | Let stand in a 200°F. |
| 17 | Oven for 15-20 minutes before serving |
