Recipe - Dove Creole

1 Dozen doves
Seasoned flour
Bacon drippings
1 tablespoon Paprika
4 tablespoon Chopped onions
1 cup Boiling water
2 Bouillon cubes
3 Whole cloves
1 Bay leaf
One half cup Red wine
1 cup Sour cream
1 cn (4oz) mushrooms; cut or sliced up
thin
2 tablespoon Flour
Water

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 onehalf 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.