Ruffed grouse amandine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ruffed grouse | |
| 1 | salt and pepper | |
| 4 | slices | bacon |
| ½ | cup | butter; melted |
| ¼ | cup | blanched almonds; slivered |
| 1 | teaspoon | lemon juice |
| 4 | slices | buttered toast |
Directions
Sprinkle grouse inside and out with salt and pepper. Cover breasts with bacon and fasten with string or wooden picks. Place grouse breasts up in a baking pan. Roast in preheated 350 F oven 15 to 20 minutes, or until tender, basting frequently with ¼ cup of the butter.
Combine remaining butter, almonds, and lemon juice. Five minutes before grouse are done, remove string or picks and bacon. Pour butter-almond mixture over birds. Serve on buttered toast with bacon. A tossed salad and buttered peas go well with this.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote
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