Dove Pate'

1 bunch green onions, cut into 1 inch pieces

1/4 cup butter

1/2 pound boneless dove breasts

1/3 cup heavy cream

1/4 teaspoon each; salt, dry mustard, ground black pepper

Fillet dove breasts from bone by running a sharp knife, carefully, between meat and breast bone, from front to back end.

Place green onions in food processor and chop finely. Melt butter in skillet over medium high heat. Briefly saute onions, add dove breast and gently cook until no longer red in the center. Allow to cool slightly.

Place contents of skillet in processor with remaining ingredients. Process continuously until smooth. Spoon pate into greased one cup mold and chill until serving.

Unmold and serve with Triscuits, Wheat Thins, Diet Center plain or lightly seasoned crackers.

Copyright 1998-2014 Stephen Ricciardelli