Hunters' Breakfast Recipe

Name: Hunters' Breakfast Recipe
Ingredients: 12 doves; 3 tablespoon butter; 2 tablespoon flour; 1 teaspoon mustard; milk, for the sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup chopped mushrooms; 3 eggs, hard-boiled and sliced; 1 pound shell macaroni; sprigs of parsley (optional); pimento, to taste (optional); french bread, toasted and well buttered, for serving

Colman Andrews|Dec. 5, 2011 4:51 pm EST

2 (3 ratings)

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“Every hunter should know how to prepare and cook his own birds and game. It’s the finishing touch to a day spent in the open, when you return home with an appetite as sharp as a razor. My specialty is doves. Here’s a recipe that is simple and sure fire, if you just follow the instructions. Of course, the first thing to do is to get your limit of doves. Sometimes it’s easier said than done, I know.” — Clark Gable Click here to see The Real Dead Celebrities Cookbook story.

Servings

2

Ingredients

12 doves
3 tablespoon butter
2 tablespoon flour
1 teaspoon mustard
milk, for the sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped mushrooms
3 eggs, hard-boiled and sliced
1 pound shell macaroni
sprigs of parsley (optional)
pimento, to taste (optional)
french bread, toasted and well buttered, for serving

Directions

First, pick the doves, dry, put in boiling water, and cook until tender. (Be careful, however, that the meat is firm and not cooked until it falls off the bones.) While the doves are on the fire, prepare the sauce and cook the macaroni. The sauce goes like this: Melt the butter in a double boiler, stir in the flour mixed with prepared mustard, add the milk, stirring constantly, until the sauce is thickened to the right consistency. Toss in some chopped mushrooms and sliced hard boiled eggs.
Cook the macaroni in boiling water until tender — drain in colander, pour cold water over the macaroni until all the starch is removed. Place the doves on a heated platter and surround with the cooked macaroni. Pour white sauce over the birds. Don’t get too much on the macaroni. It makes it soggy. Garnish with sprigs of parsley and pimento, if you feel ritzy. Serve with toasted, well buttered French bread. “I’ll have another helping, thanks.”