Two of his favorite recipes for sandgrouse are given below: 
Sandgrouse in Milk 
2 sandgrouse 4 small cups of milk or half 
8 small onions milk and half stock 
8 small carrots salt and pepper 
8 small potatoes flour 
1 bay leaf 
Clean the sandgrouse. Prepare the vegetables, but do not 
chop them unless they are large, in which case use half the 
number. Put the sandgrouse in a fireproof dish or pan and 
surround with the vegetables. Pour over the heated milk and 
stock and cook in-a medium oven for about 2 hours, but do 
not let the milk boil. When nearly cooked, season to taste. 
When the birds are tender, remove them, cut them in half, 
put them on a serving dish surrounded by vegetables and keep 
them hot in the oven. Measure the liquid and to each tin 
(cup) add 2 tablespoonfuls of flour mixed with a little cold 
water till smooth. Bring to the boil, season, cook for a 
few minutes, and pour over the sandgrouse and vegetables. 
The milkstock may be used for making bread sauce or horse- 
radish sauce, if that is preferred. 
Sandgrouse Paste 
3 sandgrouse 4 small cup of butter 
1 black partridge pepper and salt 
Roast all the birds, and while they are still hot remove 
and mince the meat of the sandgrouse breasts and all the 
meat of the black partridge. Add pepper, salt, and butter, 
and work the paste with a wooden spoon until all the butter 
disappears. Spread on a flat plate covering it to the very 
edge. The paste should be about 1-3/4 inches thick. When 
cold, cut in wedges and serve. 
Tomato catsup, Worcester sauce, and even sherry may be 
added to the paste according to taste, but they are not 
necessary. 
As a game bird -- To me, shooting imperial sandgrouse, as they 
fly to water, is like duck hunting on dry land. The birds fly straight 
and fast. After an initial baptism of fire they rapidly become wary, 
and this requires shooting from a blind if many birds are to be bagged. 
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