They who have no Bible may still look up to the moon walking in brightness and the stars watching in obedient order; they may see in the joyous sunbeams the smile of God, and in the fruitful shower the manifestation of His bounty; they hear the rending thunder utter His wrath, and the jubilee of the birds sing His praise; the green hills are swelled with His goodness; the trees of the wood rejoice before Him with every quiver of their foliage in the summer air.

Robert Dabney

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.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”