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Cordon bleu (dish)
A Cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan fried or deep fried. ''(Veal) Cordon bleu'' is made of veal pounded thin and wrapped around a slice of ham (or prosciutto) and a slice of cheese (such as Swiss), breaded, and then pan fried or baked.〔Charles Anderson, Derek Blakemore -Modern food service – Page 51 1991 Cordon Bleu – Sliced ham and gruyere cheese in an escalope of veal〕 For ''chicken cordon bleu'' chicken breast is used instead of veal.〔FoodFest 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〕 ''Ham Cordon Bleu'' is ham stuffed with mushrooms and cheese.〔The Everything Almost Homemade Cookbook Linda Larsen – 2009 – Serve with a green salad and bread sticks. Ham Cordon Bleu Instead of chicken stuffed with ham and cheese, ham is stuffed with mushrooms and cheese in this twist on the classic.〕
==Name==
The French term ''cordon bleu'' is translated as "blue ribbon".〔("The Phrase Finder" )〕 According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. 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."〔''Larousse Gastronomique'', completey updated and revised. New York: Clarkson Potter, 2001, p. 340.〕〔("The Food Timeline" )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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