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Ingredients
- 3 doves per serving
- margarine or butter
- salt and pepper to taste
- 1 box pie crust mix
Method
- Drop doves into boiling water, using only enough water to cover, and season with salt, pepper and margarine.
- Use 1/2 stick of margarine per 8 doves, and increase the amount of margarine accordingly.
- Boil until tender.
- Remove doves and bone them; set aside.