| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Game |
6 |
Servings |
INGREDIENTS
| 1 |
|
Dozen doves |
|
|
Seasoned flour |
|
|
Bacon drippings |
| 1 |
tb |
Paprika |
| 4 |
tb |
Chopped onions |
| 1 |
c |
Boiling water |
| 2 |
|
Bouillon cubes |
| 3 |
|
Whole cloves |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Red wine |
| 1 |
c |
Sour cream |
| 1 |
cn |
(4-oz) mushrooms; sliced thin |
| 2 |
tb |
Flour |
|
|
Water |
INSTRUCTIONS
Dredge doves in seasoned flour and brown in bacon drippings. Sprinkle with
paprika as they fry. Remove doves. Fry onions until transparent. Add
boiling water in which bouillon cubes have been dissolved. Add cloves, bay
leaf and wine. Return doves to pan.
Simmer covered for 45 minutes. Add sour cream, mushrooms and one-half the
mushroom juice. Simmer 30 minues. Remove doves and thicken liquid with 2
tablespoons flour dissolved in a little water to make gravy (gravy may
already be thick enough without adding the flour).
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”