| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 6 | Teal breasts, deboned/halved | |
| 6 | tb | Butter |
| 3 | tb | Flour |
| 2 | c | Chicken broth |
| 1/2 | c | Wine, sherry |
| 2 | c | Button mushrooms, small |
| 1/4 | c | Parsley, minced |
| Salt & pepper to taste |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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