Ruffed grouse amandine

Yield: 4 servings

Measure 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

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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