Cordon Bleu? rubbish or not? Yes/No will be fine.

[Pyamapudding]

I have just spent an afternoon looking into the supposed awe-inspiring wonder that is cb.

Looked at a week of recipes. Disregarded veal, rabbit, aspic, pork, force-fed duck.

It seems that sauces are the key and the bother. Lots of be(accent)chamel sauce (white sauce? Wherein the mystery?) Some with egg yolks.

I didn't bother with pudding.

I did learn that I should wash the chopped potatoes after chopping and dry them before saute(accent)ing to prevent something.

Dh thinks, 'one shit and it's gone'.

I did not like the emphasis on, 'serve immediately', nor the idea of grating eggs. I didn't see any garlic mentioned.

I think I will order an omelette pan from Lakeland if you have any suggestions. I cannot see anything in Cordon Bleu of any use. I did stray onto a cruise forum which kept me for at leas an hour.

Lots and lots of fiddling for a mix of plants, meat and carbs that get munched.

Has anyone here done a cb course? Do chalet girls have to do this amount of ingredient-heavy fiddling?

[HollyBollyBooBoo]

Had you been drinking when you posted this? Most random post I think I've ever read!

[hiddenhome]

Stick with egg 'n' chips love

[ppeatfruit]

Cordon Bleurgh!!!! High fat fussy ShXX IMO (even the french are changing away from it) I live in fr. for 50% of the time so I DO have experience!!