Cordon bleu

For den franske uddannelsesinstition, se Le Cordon Bleu

Cordon bleu er en madret, der består af kød omkring ost, og herefter vendt i brød og stegt på en pande eller frituresteges.

Når der bruges kalv eller svin til cordon blue bliver det banket helt tyndt og foldet omkring en skive skinke og en skive ost, og herefter stegt eller bagt.^[1] Retten kan også laves med kyllingekød i stedet for kalv, og her bruges brystet, der ligeledes bankes fladdt.^[2] Skinke-cordon bleu fremstillets med skinke fyldt med svampe og ost.^[3]

Referencer

^ Charles Anderson, Derek Blakemore -Modern food service – Page 51 1991 Cordon Bleu – Sliced ham and gruyere cheese in an escalope of veal
^ Food Fest 365!: The Officially Fun Food Holiday Cookbook – Page 82 Yvan Lemoine – 2010 "The first account of Chicken Cordon Bleu appeared as part of an advertisement for United Airlines in the New York Times
^ The Everything Almost Homemade Cookbook Linda Larsen – 2009 – Serve with a green salad and breadsticks. Ham Cordon Bleu Instead of chicken stuffed with ham and cheese, ham is stuffed with mushrooms and cheese in this twist on the classic.

Eksterne henvisninger

Wikimedia Commons har flere filer relateret til Cordon bleu

[1] Charles Anderson, Derek Blakemore -Modern food service – Page 51 1991 Cordon Bleu – Sliced ham and gruyere cheese in an escalope of veal

[2] Food Fest 365!: The Officially Fun Food Holiday Cookbook – Page 82 Yvan Lemoine – 2010 "The first account of Chicken Cordon Bleu appeared as part of an advertisement for United Airlines in the New York Times

[3] The Everything Almost Homemade Cookbook Linda Larsen – 2009 – Serve with a green salad and breadsticks. Ham Cordon Bleu Instead of chicken stuffed with ham and cheese, ham is stuffed with mushrooms and cheese in this twist on the classic.

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