Ruffed Grouse Cordon Blue

6 ruffed grouse breasts, cleaned and de-boned
6 slices Swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup whipping cream


Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the grouse over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the pieces. Heat the butter in a large skillet over medium-high heat, and cook the grouse until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the grouse. Serve warm.