Дата добавления: 21 июля 2014

Doves stewed in creamy bay bolete sauce


  • 5 young doves (non-flying)
  • 200 g of fresh or frozen bay bolete
  • 150 ml of double cream
  • clove of garlic
  • oil
  • 100 g of butter
  • 50 g of wheat flour
  • parsley leaves
  • 100 g onion
  • salt, pepper
  • 1 l vegetable stock



Sprinkle salt and pepper over the doves. Stir-fry them well with oil, add onion, vegetable stock and stew until tender. Boil the mushrooms for the sauce. Next, mix the mushrooms with sauce from stewed doves, thicken with roux made of flour and butter, add cream and parsley. Serve whole with sauce and chopped parsley.



This meal was prepared by the Catering and Hotel School Complex from Tarnowskie Góry during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec. The Team won 3rd place in professional category.