Dove d'Elegence


12 Doves

1 onion, chopped

1 stalk celery, chopped

1/3 cup chives, chopped

1 T. salt

1 T. pepper

1/2 cup evaporated milk

3/4 cup water

1 can (10 3/4 oz.) cream of mushroom soup

3/4 cup brandy

1 can (17 oz.) English peas

3 beef bouillon cubes

3 tsp. margarine or butter


Place doves in casserole dish. Arrange onions, celery and chives around. Salt and pepper. Add milk, water, mushroom soup, brandy, peas, margarine and bouillon cubes. Bake at 375F. for 2 hours. Remove doves and place on platter. Thicken gravy. Pour over doves. Serve with wild rice. Serves 4.