2 dozen doves
1 c. milk
1 c. brandy
Louisiana hot sauce
1 c. flour, seasoned with salt, pepper, and cayenne pepper
Cooking oil

Place doves in a large bowl. Cover with milk and brandy. Let stand several hours (at room temperature). Remove and marinate in Louisiana Hot Sauce for several minutes. Coat breasts with flour mixture and fry on both sides until brown and tender.