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Carmel Sauteed Dove
4 tablespoons Butter
2 small Onions -- minced
2 Garlic cloves -- minced
1/2 Bay leaf
1 teaspoon Peppercorns
3 Whole cloves
1 cup White wine
1 cup Water
2 cups Heavy cream
1/2 teaspoon Salt
1/8 teaspoon Freshly-ground black pepper
1 teaspoon Chopped chives
Melt butter; add onions, garlic, bay leaf, peppercorns, and whole cloves, and cook for 5 minutes, stirring. Saute the birds in the mixture until brown. Add wine and water, cover, and simmer for 30 minutes. Remove birds and strain sauce into a casserole. Add cream slowly and smoothly. Add salt, pepper, and chives; return birds, cover, and heat briefly without boiling.
This recipe yields 2 to 3 servings.
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