Mary Morony, Author of Apron Strings, Done Growed Up and If It Ain't One Thing

Veal Whatta Ya Call -Veal Cordon Bleu

Veal Whatta Ya Call -Veal Cordon Bleu

Veal Whatta Ya Call -Veal Cordon Bleu Recipe follows story

Ethel knew she was in for another new recipe when Ginny came into the kitchen with her yellow pad that had today! emblazoned in big bold print at the top. The wasn’t the day to try something new. She was nervous as a dog at the pound. Early had told her that morning that he didn’t feel well and was planning to see the doctor before he picked her up. The fact that he had made the appointment was what she found the most worrisome. In all of the years of knowing the man, never had he seen a doctor without her insisting. She reasoned that he must be mighty sick to have made an appointment without her fussing about it first. She decided the best approach was just to tell her she was too upset to cook nothing new that day.

“Oh, Ethel, I am sorry. You must be a wreck.” She reached out and patted the other woman’s hand. “If there is anything I can do, please let me know.” And then she said, “You know, it just occurred to me. He might just be taking care of himself. There might not be anything to worry about.”

Ethel smiled weakly, “You might be right. Can’t ever tell with menfolk,” and laughed in spite of her feeling of dread.

“You know I only brought this recipe in to ask you what you thought about it. It sounds delicious. What do you think?” She handed over the yellow pad adding, “and easy. It’s Veal Coron Bleu.”

With a big sigh, Ethel took the pad, “Hmm does sound good. I doan reckon dat would be too hard to make.”

“Oh no, I was going to make it. I just wanted to know if you tVeal Whatta Ya Call -Veal Cordon Bleuhought it sounded good and maybe something I could do. That was all.” Ethel hoped that she was able to keep her eyes from rolling into the back of her head. One thing Miz Ginny couldn’t do was cook without destroying the kitchen. It would take a week to clean up the mess she was sure to make.

“I doan know. Why doan you get the ingredients, and I’ll make it.”

“Don’t you think I can do it?” Ginny asked. “Honestly, I’m sure I can. Besides you have so much on your mind.”

“It ain’t dat I doan think you can make Veal Whatta Ya Call. It’s dat I think I’d rather do it myself if you doan mind. Early probably jest fine.”

If you are sure, then I’ll go to the store, but really, I would love to try it.”

“How ’bout another day?” Ethel said as she looked over the recipe, ” You know if I get the first part done you could cook ’em and make the sauce.” She hoped she wouldn’t regret her suggestion the next day. “I could get everything ready, and all you had to do is cook it up.”

The next day when Ethel arrived for work, she was happy to report Early was fine as stood in a sparkling  kitchen. “How was the Veal Whatta Ya Call?” She asked smiling.

“Delicious!” Ginny beamed. “And did you notice the kitchen?”

Veal Cordon Bleu Recipe

Have the veal cutlets cut thin allowing about 1/3 of a pound per person. Pound the cutlets flat with a mallet. Lay a slice of thinly sliced ham and da slice of swiss cheese on top of each cutlet then fold over to form a pocket.

Dip into flour, then beaten egg and finally cracker meal to seal. Let sit several hours covered in the refrigerator.  To cook saute in butter. Spoon sauce over to serve.

For the sauce

1 can beef bouillon

1/4 c. sherry

1/4 c. sliced mushrooms

A little cornstarch to thicken slightly





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