2 teal
2 oz (50 g) cheese, grated
4 anchovy fillets
stock
1 teaspoon dry mustard
1 teaspoon
Worcestershire sauce
1 teaspoon anchovy essence
1 tablespoon brown sugar little mushroom ketchup
2 tablespoons port wine little lemon juice Watercress (salad cress) to garnish
2 oz (50 g) cheese, grated
4 anchovy fillets
stock
1 teaspoon dry mustard
1 teaspoon
Worcestershire sauce
1 teaspoon anchovy essence
1 tablespoon brown sugar little mushroom ketchup
2 tablespoons port wine little lemon juice Watercress (salad cress) to garnish
method
1. Roast the teal in a preheated hot oven 220°C (425°F) Gas Mark 7 for 35 minutes or until they are almost done.
2. Fillet them and put the fillets in a casserole.
3. Sprinkle over the cheese and lay an anchovy on each fillet.
4. Moisten with a little stock and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes.
5. Mix together the mustard, Worcestershire sauce, anchovy essence, sugar, mushroom ketchup, port and 2 tablespoons stock.
6. Stir in the liquid from the casserole.
7. Just before serving, pour this sauce over the teal and sprinkle with a little lemon juice.
8. Garnish with watercress.
2. Fillet them and put the fillets in a casserole.
3. Sprinkle over the cheese and lay an anchovy on each fillet.
4. Moisten with a little stock and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes.
5. Mix together the mustard, Worcestershire sauce, anchovy essence, sugar, mushroom ketchup, port and 2 tablespoons stock.
6. Stir in the liquid from the casserole.
7. Just before serving, pour this sauce over the teal and sprinkle with a little lemon juice.
8. Garnish with watercress.
serving amount
serves 4
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