Title: Partridge Cordon Bleu
Categories: Game
Yield: 4 Servings

1		Egg
1/2	c	Milk
1	c	Cornflake crumbs
1	ts	Parsley flakes
1/2	ts	Paprika
1/2	ts	Salt
1/2	ts	Pepper
8		Grouse breast filets
4	sl	Ham
4	sl	Swiss (or other) cheese
		Oil for frying

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

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