Schnitzel cordon bleu
Schnitzel Cordon bleu [ kɔʁdɔ̃ˈblø ] ( French blue ribbon ) or cordon bleu for short , in Austria sometimes also Gordon bleu or Gordon for short , is a breaded schnitzel filled with cheese and ham , traditionally made from veal or pork .
Word origin
There are several theories about the origin of the recipe and the name. The expression cordon bleu is a metaphor for high culinary art in French and goes back to the broad, sky-blue ribbon on which the golden cross of the elite order was carried by the Holy Spirit from the 16th century. 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 Schnitzel Cordon bleu can be found in Harry Schraemli's book Von Lucullus zu Escoffier from 1949. Banzer / Friebel included it in the fourth edition of The Hotel and Restaurant Kitchen in 1956 with the note “This plate is in the has become popular in recent years. ”It has been in the German Duden since 1967.
history
It is not known exactly where and when the first cordon bleu was made. According to the Culinary Heritage of Switzerland to the invention timing is due to early 19th century.
The history of its origins can be traced back to the extent that it comes from a retired chef and cooking teacher named Otto Ledermann, who, at the age of 85, reported having heard the story from his brother-in-law, who had learned it from a historian in Valais.
At that time, a group of 30 people ordered pork carts in a restaurant near Brig in Valais . Coincidentally, another company of the same number turned up, which had not been registered and which also wanted Schweinscarré. At the beginning of the 19th century it was not yet possible to deliver this so quickly, so that the cook had to use all her ingenuity to be able to serve double the number of people with the meat available.
So she came up with the ingenious idea of slicing the schnitzel like a butterfly and stretching it with Valais raw ham and slices of raclette cheese so that it was enough for everyone. The landlord was overjoyed and offered his cook the blue ribbon as a reward. But the cook said she didn't need a blue ribbon, but that is how the schnitzel could be called in the future. This is how the pork schnitzel cordon bleu is said to have originated. This also coincides with the reference made by Hanns U. Christen , who, however, named a Valais cook and not a cook as the originator.
The invention of the cordon bleus has been celebrated in Brig since 2018 on the occasion of the annual Alpine City Festival.
preparation
For preparation , a slice of Emmentaler , Gruyère , Appenzeller or raclette cheese and lean cooked ham are first placed between two small, thin schnitzel or in the cut pocket of a thicker schnitzel . The edges are closed by pressing together. Then the schnitzel is breaded with flour , egg and breadcrumbs and fried in fat (e.g. clarified butter ). The cheese melts when it is roasted and gives the cordon bleu its typical taste. Pork schnitzel or poultry breast can also be prepared in the same way.
There are different regional names for a "Schnitzel Cordon Bleu". In Croatia this type of preparation is known as Zagreb schnitzel ( Croatian: Zagrebački odrezak ).
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”.
Robert Sedlaczek comments on the Gordon bleu in Austria that this spelling is chosen to avoid the correct name cordon bleu from pork , analogous to the Wiener Schnitzel , as it is expressly noted in the Austrian food book that a cordon bleu may only be from veal.
literature
- Petra Foede: How Bismarck got hold of the herring. Culinary Legends , Verlag Kein & Aber, Zurich 2009, p. 39.
Web links
Individual evidence
- ↑ a b c Cordon bleu in the database of Culinary Heritage of Switzerland
- ↑ OGS Seebach - contribution. Retrieved September 13, 2019 .
- ^ VG Stuttgart, judgment of February 9, 2012, Az. 4 K 2394/11 - judgment text online
- ↑ Land der Schlaucherln, promising in the Wiener Zeitung of October 15, 2013, accessed on May 12, 2018