Categories: Poultry 
      Yield: 4 servings 
  
      6    Teal breasts, deboned/halved      1/2 c  Wine, sherry 
      6 tb Butter                              2 c  Button mushrooms, small 
      3 tb Flour                             1/4 c  Parsley, minced 
      2 c  Chicken broth                            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