The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
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Wednesday, February 1, 2017
Meal No. 1744: Chicken Cordon Bleu
Last Thursday night, the Roediger House meal for four featured chicken cordon bleu topped with a delicious (but thick!) Gruyère cream sauce, along with southern creamed corn and stuffing. We were well-satisfied by meal's end, but also a tad uncomfortable. It was more than ample, providing lunch leftovers for the following day.
"Chicken Cordon Bleu," by Tyler Florence from the Food Network.
Gruyère Sauce based on "Le Chicken Cordon Bleu with Parmesan Dijon Sauce," by Ben Rayl from ComfortableFood.com.
"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.
Labels:
get recipe,
meals,
pork
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