Instructions: 1) Combine the wild rice with 2 cups of broth and cup butter in a saucepan, cover and cook `til tender. (keep warm) 2. Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let stand for 1 hour... 3.

Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 4. Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min. 5. Place slice of cheese on each filet and cook `til cheese is melted... Serve with the rice...

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