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    Source of Recipe


    12-18 quail or dove breasts
    1 med. onion, chopped
    2 tbsp. melted butter or margarine
    Salt and pepper
    1 can cream of celery soup - undiluted
    1/2 tsp. oregano
    1 (4 oz.) can mushrooms, drained
    1/2 tsp. rosemary
    1/2 cup Sauterne (white wine)
    1 tsp. Kitchen Bouquet
    1 cup sour cream
    Cooked wild rice

    Arrange quail in a large baking dish - do not crowd. Saute onion in butter, add remaining ingredients except sour cream and rice. Pour over quail and cover dish. Bake at 325 degrees for 1 hour, turning quail occasionally. Add sour cream (optional) and stir into sauce. Leave uncovered and bake an additional 20 minutes. Spoon sauce over rice.




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