Teal are much smaller than either of the two last, but of the same species, though more delicate and excellent for entrées.
Roast eight teal twenty minutes in vegetables, cut out the fillets, which must be underdone with the gravy in them, have ready half a pound of game forcemeat (No 123), when cold cover each of the fillets very thinly with it, dress them in crown upon a border of mashed potatoes, set them in a very hot oven for ten minutes till the forcemeat is cooked, sauce over with a sauce fumée de gibier (No. 60) and serve.
No. 899. Turban de Sarcelles à la Toulouse.
Roast and fillet eight teal as in the last, dress them on a border of mashed potatoes, then put eight spoonfuls of game sauce (No. 60), eight of consommé, and eight of tomata sauce (No. 37) in a stewpan, boil them together a few minutes, add twenty pickled mushrooms, sauce over and serve.
No. 900. Sarcelles au jus d’orange.
Roast six teal as before, cut them in halves, chop off the pinions of the wings, beat them a little and dress in crown, sauce over with au jus d’orange (No. 17) and serve.
Teal may be dressed in any way as directed for the wild ducks.
No. 901. Sarcelles à la Batelière.
Bone four teal by cutting the skin through down the back, separating the skin on each side of it until you have cleared it, lay the bird open, take out the back-bone, and with a knife you will find no difficulty in taking out all the rest; half fill them with forcemeat (No. 120) and sew them up with packthread, then put them into a stewpan with three glasses of sherry, a pint of white stock, half a pound of lean uncooked ham, two onions, one head of celery, a bunch of parsley, a little carrot, turnip, two cloves, and a blade of mace; put the cover on the stewpan and place it in a moderate oven for an hour, try with a larding-needle, and if tender they are done; lay them on a cloth to drain, make three croutons of bread each in the shape of a cockscomb, but a great deal thicker and larger, put three of the teal at the bottom of the dish, and stand a crouton (nicely fried) between each to form six points, place the remaining teal upon the top, and have ready the following sauce: strain the stock the teal was cooked in through a cloth into another stewpan, skim off all the fat, add half a pint of white sauce (No. 7), reduce it till it adheres to the back of the spoon, add a little cream sauce over and serve.