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1 c All-purpose flour
1 ts Salt
1/2 ts Poultry seasoning
1/4 ts Pepper
12 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.
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