Partan bree (crab soup)

Yield: 1 Servings

Ingredients:

3 c Milk
1 c Rice; uncooked
3 Anchovy fillets
1/2 lb Crabmeat fresh; cooked -can substitute frozen or -canned
3 c Chicken stock -Salt -freshly ground black pepper
1 c Heavy cream

Instructions:

A delicious, thick, creamy, crab soup from Scotland. Partan is the

Gaelic word for crab and bree from brigh, which means broth.

Bring the milk almost to the boiling point in a heavy-bottomed

saucepan. Add the rice and anchovy fillets. Simmer until the rice is

well done. Remove from heat and add the crabmeat.

Puree the soup in a blender or food processor. Return the pureed

soup to a large saucepan and gradually stir into hr stock. Season

with salt and pepper to taste. Add the cream just before serving.

N.B. This soup can be served either hot or cold. For some reasons, it

always seems to taste better hot. SERVES: 4-6

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PARTRIDGE CORDON BLEU

Categories: Cyberealm, Wild game, Kooknet

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