Partridge Cordon Bleu Recipe


Ingredients

1 egg
1/2 cup milk
1 cup cornflake crumbs
1 tsp parsley flakes
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
8 grouse breast filets
4 slice ham
4 slice swiss (or other) cheese
1 oil for frying


Directions

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


Servings: 4 servings

 

 

Partridge Cordon Bleu Recipe brought to you by Recipe Ideas


Categories: Gourmet


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Experts have proved the existence of recipes back into distant history, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Having said that, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.

In fact, the oldest recipe in existence, according to academics are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful.

Later on, we have a couple of interesting recipe books published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is popular today, but instead accounts of the types of meals on the menues of the rich.

For the centuries that followed, the wealthy families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy.

By the advent of the twentieth century, recipe books were in high demand, as a result of more people being able to read, people having more leisure time and having more disposable income.

The introduction of the TV brought us cooking programs and the demand for the spin-off recipe books.

Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on this recipe site.

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We hope you enjoy this Partridge Cordon Bleu recipe.

 


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