Saucy doves - slc

6 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
1 teaspoon Salt
½ teaspoon Poultry seasoning
¼ teaspoon Pepper
12 eaches Doves; cleaned
½ cup Butter or margarine; melted
8 ounces Can tomato sauce
4 ounces Can mushroom stems & pieces; drained
1 medium Onion; diced
½ cup Milk
12 slices French bread; toasted

Directions

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 Submitted By JEFF PRUETT On 10-21-95

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