Title: Ruffed Grouse Amandine
Categories: Game
Yield: 4 Servings

4		Ruffed grouse
		Salt and pepper
4	sl	Bacon
1/2	c	Butter; melted
1/4	c	Blanched almonds; slivered
1	ts	Lemon juice
4	sl	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 1/4 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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