RSS Feed
Twitter
10:01 PM
Cordon bleu’s is a popular menu in hotels and resto here in Negros but have you wondered where this dish or menu got its name? I’m pretty sure it did not cross your mind. Here is the catch would you be more curious how did the cordon bleu reach the Philippines, how about is the CORDON BLEU that we love to eat today is not the original recipe. Did I get your attention?
I would like to tell you some facts about the dish we called CORDON BLUE. Cordon bleu means a blue ribbon worn by the Knights Grand Cross of the French Order instituted by HENRY III of France in 1578, is the highest order of Chivalry. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron.
The Filipinos who traveled to Paris absorbed French cuisine and some cases wrote about it. A valuable witness here is Felix Roxas, who wrote for the Spanish newspaper El Debate between 1926 and 1936. He provides evidence that many well-to-do Filipinos travelled to Europe in 1890 to attend the Paris Exposition, the main attraction of which was the famous 300-meter Eiffel Tower and that in 1899 there lived there a group of respectable Filipinos composed in the majority of those who emigrated from the Philippines to escape the persecutions brought about by the revolution against Spain in 1896.
There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare is the chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade, coated in breadcrumbs and then deep fried. Other variations exist with the chicken baked rather than fried. Beef also can be used instead of chicken depending on your choice.
I would like to tell you some facts about the dish we called CORDON BLUE. Cordon bleu means a blue ribbon worn by the Knights Grand Cross of the French Order instituted by HENRY III of France in 1578, is the highest order of Chivalry. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron.
The Filipinos who traveled to Paris absorbed French cuisine and some cases wrote about it. A valuable witness here is Felix Roxas, who wrote for the Spanish newspaper El Debate between 1926 and 1936. He provides evidence that many well-to-do Filipinos travelled to Europe in 1890 to attend the Paris Exposition, the main attraction of which was the famous 300-meter Eiffel Tower and that in 1899 there lived there a group of respectable Filipinos composed in the majority of those who emigrated from the Philippines to escape the persecutions brought about by the revolution against Spain in 1896.
There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare is the chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade, coated in breadcrumbs and then deep fried. Other variations exist with the chicken baked rather than fried. Beef also can be used instead of chicken depending on your choice.
BEEF CORDON BLEU
Ingredients:
½ Kilo beef tenderloin 4 slices of cooked ham
Salt and Pepper to taste ½ cup of all-purpose flour
4 slices of Swiss/cheddar cheese ½ cup bread crumbs
¼ cup butter
Cooking Procedure:
Slice beef into 4 equal parts sizes, make a pocket in steak for filling. Season beef lightly. Lay a slice of cheese and ham inside the steak. Seal edges. Dredge in flour deep, dip in egg, roll in breadcrumbs. Fry in butter about 4-5 minutes on each side. Garnish and Serve.
.jpg)
