Instructions: Put the bird breasts and giblets into a pot, cover with water, add the bay leaves, and simmer (do not boil) for 1 hour. Add sausage, onions, salt and red pepper, plus a little hot water, if needed. Simmer for 30 minutes. Discard the bay leaves. Bring to a boil and add the rice, parsley and chopped tomato. Cook for 25 minutes, watching the pot closely and adding water as needed. (As it cooks and expands, the rice will quickly absorb lots of water.)

Serve in bowls as a soup, or cook down like pilaf and serve on plates. I prefer it in bowls, served with hot French bread.

Comments: Heres a country dish from central Florida called purloo. Dove is one of my favorites, but I have also used snipe, woodcock and rails. I cook the recipe with the breast of the bird, along with the livers and gizzards.

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