6 doves
Flour
6 rashers bacon
Salt
Pepper
1 1/2 c. heavy cream
2 tsp. chopped parsley

Flour birds lightly. Cook bacon in large skillet. Remove and keep warm. Saute doves in the bacon fat, browning well on all sides. Reduce heat and continue cooking until doves are tender. This will take about 12 minutes. Season to taste. Remove doves to hot platter and garnish with the bacon. Spoon out all but 3 tablespoons fat. Add 4 tablespoons flour and blend well. Cook 3 minutes. Gradually stir in cream and cook, stirring, until smooth and thickened. Season well with salt and pepper, add chopped parsley. Serves 6.