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
The History of Recipes
We can read the history of meal recipes way back into antiquity, in truth as far back into history as pharonic Egypt, and potentially, even further back. However, mostly, these old recipes were just primitive pictorial instructions for preparing food.
In fact, the most ancient recipe discovered, according to food historians are some tablets in the Sumerian language which describe the preparation 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, in Roman times around 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, rue and parsley. Later on, there were two interesting recipe books which were published in the fourteenth century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is served today, but instead recipes for the types of meals on the menus of the rich and wealthy people of those days. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the holy lands, including spices like basil and coriander. These new herbs and spices caused an outbreak in publications on food, the majority of which are kept safe in private collections. By the advent of the twentieth century, cookery books were increasing in popularity as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Partridge Cordon Bleu recipe.
