Veal Cordon Bleu

As I said in the last blog, we saw Julie & Julia and really enjoyed it. So much so that I went e-shopping for Julia Child's MASTERING THE ART OF FRENCH COOKING. I ended up getting a PDF version on line which is great with me.

I have way more books as it is then I have room for.

I thought that the first thing that I would try would be Veal Cordon Bleu. It's very French you know. Guess what, it's not in Julia's book. I have been making Veal Cordon Donnie for some time now. Over thirty years. I actually broke up with this girl from No. Carolina because of Cordon Bleu. I made these wonderful Veal Cordon Bleus on a two burner electric hot plate on my little 28 foot sailboat that I lived aboard in Redondo Beach in the mid-seventies. They were accompanied by these thin little potato pancakes topped with apple sauce and dusted with cinnamon. It's all about presentation you know.

Miss North Carolina proceeded to dump catchup all over my gastronomic creation thus ending the doomed relationship on the spot. In and Out squeeze bag catchup no less. It wasn't even Heinz.

When you make something for so long sometimes you stray further and further from the recipe.

Oh well, I have a copy of Le Cordon Blue, Complete Cook, home Collection. Left behind by one of the ex-wives.

You guessed it, aint there either. Hell, I have Google. I'll search it out.

Ah, here we are. First hit. Cooks.com, they'll know all right.

What have we here? First ingredient

1 can "Cedar Lake - Chops"

What in the hell is a can O "Cedar Lake - Chops"?

Cut halfway through, leave a flap-like a clam shell.

FILLING:

1 (8 oz.) pkg. cream cheese, softened - softened cream cheese?

What gives, is this a blintz?

1/2 c. grated Monterey Jack cheese.

Monterey Jack, maybe I stumbled onto a taco recipe.
1/2 c. grated mozzarella cheese.

Motz? Motz goes with anything, almost.
1 tbsp. Baco chips

Baco chips? That's it, I quit. I'm going back to Veal Cordon Donnie
1/4 c. diced green onions or scallions
1/4 tsp. fine herbs

Fill each chop and chill 2 to 3 hours or overnight.

To finish: Beat 2 eggs in small bowl. Place 1 1/2 cups Contadina seasoned bread crumbs in bowl. Bread each chop in egg then roll in bread crumbs. Place in frying pan (use Puritan oil) and brown on each side. Turn ONLY once. May be kept warm in oven until ready to serve. Serve hot.

This recipe must have been written by Mr. North Carolina.

Too bad he left the opossum and grits out.

The search goes on.