Title: Breast of Grouse
Categories: Poultry Game
Yield: 4 Servings

2		Breasts of grouse, halved
4	tb	Butter
1/2		Jar tart jelly
5	oz	Dry sherry
4	tb	Heavy cream
		Paprika
		Salt and pepper

Saute breasts in butter until nearly tender. Add jelly and wine. Salt and papper to taste. Cook covered for 15-20 minutes. Remove breasts to a platter. Add cream and dash of paprika to the gravy. Taste for seasoning and add more salt and pepper if needed. Pour gravy over meat.

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