Clean and skin 6 young doves and rub them with fresh mint leaves. Combine 3 cups sour cream with 7 or 8 fresh mint leaves, minced, and 3/4 teaspoon each of cinnamon, nutmeg, allspice, salt, and white pepper. Cut aluminum foil into 6 very large heart shapes and distribute the sour cream mixture evenly over both halves of each foil heart. Lay a dove on one half of each heart and fold the other half over the dove, folding the edges together to seal the packets. Bake the doves in a moderately hot oven (375º F.) for about 40 minutes, or until they are tender.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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