Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Teal breasts, deboned/halved |
| 6 tablespoons | Butter |
| 3 tablespoons | Flour |
| 2 cups | Chicken broth |
| ½ cup | Wine, sherry |
| 2 cups | Button mushrooms, small |
| ¼ cup | Parsley, minced |
| \N \N | Salt & pepper to taste |
Directions: Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal. Add mushrooms and parsley. Bake at 350-F for 1 hour in a covered baking dish. Serve with wild rice.
Also for: Use doves, quail, snipe, woodcock, grouse, pheasant & rabbit Suggestions: Use oyster liquor instead of chicken stock