Heavenly Dove 6 doves, cleaned and dressed* Flour 2 tablespoons butter or margarine 1/8 teaspoon thyme 1/8 teaspoon rosemary 1 teaspoon parsley, finely chopped 1 (4 ounce) can mushrooms, drained 1 cup Sauterne 1 teaspoon salt 1 medium onion, finely chopped * Quail or squab may be substituted for doves. Cut doves along backbone; butterfly by removing the large bones of the lower back and legs. Press flat; roll in flour, brown lightly in butter; sprinkle with herbs and parsley. Cover and cook slowly for 15 minutes. Add onions, mushrooms with liquid and Sauterne. Cover and simmer for 1 hour or until tender. Add salt 5 minutes before removing from heat. Serve with wild rice or hot buttered white rice.