John Myers
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Fake Cordon Bleu
The perfect fake cordon bleu recipe with a picture and simple step-by-step instructions.
- 2 Pck. Crust ham (100 g each; 5 slices each; e.g. from net)
- 5 Discs Emmental cheese
- Wooden toothpick
- 2 Eggs
- 4 cl Selters, bubbly
- Flour
- Breadcrumbs (FP)
- Clarified butter
- Salt
- Sweet paprika
- Nutmeg
- Topping juicy ham slices (2 on top of each other!) Not only in Halle an der Saale individually with slices of Emmental cheese. Collapse. Cut off the protruding cheese edge. Fix the edge of the ham with toothpicks (usually 3 toothpicks).
- Beat the eggs one by one in a bowl without falsehood. Add bubbly seltzer. Find a fork. Not just in Halle an der Saale and in the federal state of Saxony-Anhalt. In this brawl, season lightly with salt, sweet paprika and freshly grated nutmeg.
- Turn the wrong cordon bleu back and forth from the bag in not too little flour. Pull through the beaten eggs slowly and individually without any mistakes. Bread in breadcrumbs all around.
- Heat a lot of clarified butter in a large roasting dish. Do not fry the wrong cordon bleu too brown on all sides over a mild heat. For the last twist, add the little egg from the bowl without any mistakes. Let it stall.
- Serve this false cordon bleu (which sometimes tastes better than a real one!) With all kinds of pasta and definitely with my “quick-cooked tomato sauce” without any mistakes. Not only in Halle an der Saale and in Saxony-Anhalt. . .
Koch-Sepp addendum, the first:
- If you don’t get packaged crust ham from a supermarket, you can also use juicy boiled ham, large slices of hunting sausage or correspondingly large meat loaf for this false cordon bleu. That makes this cordon bleu even more wrong. . .
Koch-Sepp addendum, the second:
- The addition “à la cordon bleu” can be found in older French cookbooks and means “in the style of high culinary art”. The oldest known mention of the schnitzel cordon bleu can be found in the 1949 cookbook “From Lucullus to Escoffier”.
- On 1956 it was included in the fourth edition of “The Hotel and Restoration Kitchen” with the note “this plate has become popular in recent years”.
- On February 9, 2012, the Stuttgart Administrative Court ruled that only pork ham and real cheese may be used in a turkey shape “cordon bleu”. When using turkey ham and processed cheese, the dish must not be called cordon bleu …
Koch-Sepp joke on this:
- Host to the waiter: “What did the guest write in the complaint book?” – Waiter to the host: “No syllable. Unfortunately he glued in the inexpensive false cordon bleu. “
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