6 tbsp. butter
2 garlic cloves, peeled and very finely chopped
1 tbsp. chopped parsley
1 tbsp. chopped fresh basil, or 1 tsp. dried basil
3 whole grouse breasts, deboned
2 eggs, beaten
1-1 1/2 c. finely ground croutons
4 tbsp. oil

Blend softened butter, garlic, parsley, and basil. Divide seasoned butter in 6 equal portions on waxed paper, cover with waxed paper and freeze. Place breasts skin side up and flatten with meat pounder until paper thin. Each breast will make 2 portions. Place one of the portions of seasoned butter on meat side of each flattened grouse half breast. Roll grouse around butter and fasten securely with toothpicks. Dip the rolled breasts first in flour, then egg, and finally ground croutons. Refrigerate overnight or 4 hours. Fry in oil until lightly browned. Bake at 300 degree oven. Check after 1/2 hour.