Grouse with Pear Sauce

4 Ruffled grouse breast halves, skin removed
1/4 oz Dry white wine
1 can 16 oz. pear halves in light syrup
1/2 cup Whipping cream
2 Tbsp Flour
3/4 cup Reserved broth
1/4 tsp Salt

Preheat oven to 325F, line 9x9x2-inch baking pan with heavy duty foil,
leaving 1/2-inch foil collar. Place grouse halves in pan. Pour wine and
juice from pears over grouse, reserve pear halves. Place a sheet of foil
over pan and fold edges together to form a tight seal. Bake 30 minutes or
until meat tests done. Uncover. Remove 3/4 cup of broth and set aside.
Place pears around grouse in pan, bake 5 minutes longer, or until fruit is
heated. In saucepan, stir whipping cream into flour until thickened. Add
reserved broth and salt and heat thoroughly. Remove grouse and pears to
platter. To serve, spoon sauce over grouse.

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William Barfieldsr

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