| 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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