| 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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