We maintain the validity of the grammatical-historical and the theological principles of exegesis for all Scripture interpretation. Recognizing the principles of progressive revelation, specifically between the Old Testament prophets and the New Testament witness of Jesus Christ (Heb. 1:1-2; Jn. 1:7-18), we accept the essential unity of both Testaments which allows the meaning of any part of Scripture – including the prophetic parts – to be ultimately determined by the totality of Scripture. This classical Protestant hermeneutic, known as the sola Scriptura principle, seems to be accepted as an axiom of faith by all conservative evangelical Christians.

Hans LaRondelle

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Hungarian	Meats	6	Servings

INGREDIENTS

30		Dove breasts
1	lb	Bacon
1	md	Onion, thinly sliced
3		Egg yolks
2	c	Half and half
1	ts	Sweet Hungarian paprika
		Salt and pepper

INSTRUCTIONS

In a large skillet, cook bacon until crisp.  Drain on paper towels. Place
sliced onion and quail in the skillet and brown in the bacon fat. Salt and
pepper the birds. Remove birds and onions from skillet and place in a warm
overn (150-200F).  Pour off all but 3 tablespoons of bacon fat. Mix the egg
yolks and the half and half. Add mixture to the bacon fat in the skillet
and cook over low heat just to thicken, stirring constantly. Do not boil.
Stir in paprika and serve sauce with quail and fried potatoes.

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