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1 Dozen doves
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
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
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