1 c all-purpose flour
1 ts salt
1/2 ts poultry seasoning
1/4 ts pepper
12 ea doves; cleaned
1/2 c butter or margarine; melted
8 oz can tomato sauce
4 oz can mushroom stems & pieces;
- drained
1 md onion; diced
1/2 c milk
12 sl french bread; toasted

Combine flour, salt, poultry seasoning, and pepper; dredge doves in
flour mixture. Brown doves in butter in a large skillet; add tomato sauce,
mushrooms, and onion. Cover and cook over low heat 20 minutes or until
tender. Remove doves, and keep warm.
Add milk to pan drippings, scraping sides and bottom of skillet. Cook,
stirring constantly, until thoroughly heated.
Place doves on toasted bread; spoon sauce over doves. Yield: 6 servings.

_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne.
Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett

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