Partridge cordon bleu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | Milk |
| 1 | cup | Cornflake crumbs |
| 1 | teaspoon | Parsley flakes |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 8 | Grouse breast filets | |
| 4 | slices | Ham |
| 4 | slices | Swiss (or other) cheese |
| Oil for frying | ||
Directions
1) Beat the egg and the milk in a small bowl. Combinr the cornflake crumbs, parsley flakes, paprika, salt and pepper in a bowl.
2) Rinse the filets and pat dry. Pound thin with a meat mallet. Place ham & cheese slices on 4 of the filets and top with the remaining filets sealing the edges... 3) Dip the filets in egg mixture and then coat well with the crumb mixture. Place on a plateand chill for AT LEAST 1 hour, then fry in «" of oil in a skillet over med. heat for 2 min on each side... 4) Serve with baked potato and your favorite veggie...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315) 786-1120