|
This one I do minus the peas and Brandy as I never have Brandy around. I like peas fine except in a cream sauce.
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
Instructions:
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.
|