Recipe - Partridge Cordon Bleu

1 Egg
One half cup Milk
1 cup Cornflake crumbs
1 teaspoon Parsley flakes
One half teaspoon Paprika
One half teaspoon Salt
One half teaspoon 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
Retyped with permission for you by Fred Goslin in Watertown NY on
Cyberealm Bbs, home of KookNet at (315) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini