Doves Braised In Vegetables - cooking recipe

Ingredients

6 doves
3 Tbsp. butter
6 scallions, chopped
1 carrot, sliced
1 stalk celery and leaves, chopped
1/2 green pepper, chopped
2 bay leaves
1 tsp. marjoram or thyme and rosemary
1/2 c. chicken broth
1/2 c. white wine
1/4 c. sour cream (at room temperature)

Preparation

Saute the doves in butter until lightly browned in the casserole dish.
Set birds aside.