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

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