bluejay cordon bleu

Obviously, you need a helluva lot more breasts than if you were using chicken, but this is damned good. I've been picking the fuckers off with my pellet gun the last two weeks, plucking and skinning them and saving the breasts in the freezer. Bluejay breasts are roughly three inches by two inches. Anyway, here's the recipe.


You'll need 12-15 bluejay breasts per person.

Pound the breasts flat, to about 1/8th inch. place a small piece of ham and a small piece of swiss cheese atop each breast, roll them up and secure them with toothpicks. coat with milk and dredge in a mixture of bread crumbs and grated parmesan cheese. Place breasts on ungreased cookie sheet and cook at 350 for a half hour.


this also works with cardinals, although the meat tastes "gamey" for some reason.

 

will sparrow suffice?

 

sure, but you'll need a shitload more sparrows. and someone with really small fingers to do the assembling. their breasts are the size of postage stamps.


FWIFW: sparrow tastes like chicken

 

two quail eggs...overeasy as a side item, possibly??

 

buffalo hummingbird wings