Instructions: 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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