8-10 doves
Celery leaves
Salt and pepper
1/3 c. chopped celery
1/3 c. chopped green onions
1 tbsp. butter
1 tbsp. flour
1 1/2 c. stock
1/4 tsp. Kitchen Bouquet
1/4 tsp. Worcestershire sauce
Dash nutmeg
1 (8 1/2 oz.) can tiny green peas, drained
Recipe for 2-crust pastry

Cook doves with celery leaves and light seasoning of salt and pepper in water to cover. (Pressure cooker may be used.) Remove meat from bones and set aside. Save stock for sauce. To make sauce, brown celery and green onions in butter. Mix in flour. Add stock, stirring until smooth.