Partridge Cordon Bleu
Serving Size : 4
Ingredients for prepare Partridge Cordon Bleu
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | egg |
| 1/2 | cup | milk |
| 1 | cup | cornflake crumbs |
| 1 | teaspoon | parsley flakes |
| 1/2 | teaspoon | paprika |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | pepper |
| 8 | | grouse breast filets |
| 4 | slices | ham |
| 4 | slices | Swiss - (or other) cheese |
oil for frying
partridge cordon bleu |
| 1 | | beat the egg and the milk |
recipe Partridge Cordon Bleu
crumbs, parsley flakes, paprika, salt and pepper
chilling poultry
in a bowl. 2) Rinse the filets and pat dry. Pound thin with a meat mallet. Place ham and
Partridge Cordon Bleu
cheese slices on 4 of the filets and top with the remaining filets sealing the edges... 3) Dip
poultry houses uk
the filets in egg mixture and then coat well with the crumb
american poultry association
mixture. Place on a plate and chill for AT LEAST 1 hour, then fry in
poultry heat furnace biomass
"" of oil in a skillet over med. heat for 2 minutes on each
killing poultry for home
side... 4) Serve with baked potato and your favorite veggie... Source: "Bill Saiff's Rod and Reel Recipes for Hookin'
Partridge Cordon Bleu
and Cookin'" cookbook
..:: 