Chef de haute cuisineTrim the rump of any gristle or fat and
beat it until thin.
Cover half of the beef/veal with the slices of ham on top of which are placed the
slices of cheese to leave at least 12mm around the edges. The edges are then
brushed with the white of egg and the uncovered half of the rump folded over the
cheese and ham.
Press edges well together
Dust with flour
Cover with egg yolk
place pineapple rings along the top
Sprinkle with breadcrumbs
Bake at 350 F for approx. 30 min
Sauce
Fry sliced mushrooms in a little oil, add thick whipped cream. Salt
& pepper to taste.
Serve
Serve thick slices of Cordon Bleu with
a pineapple ring and a little cream and mushroom
sauce.
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1 large thick slice of rump steak or veal
Large thick slices of COOKED ham
Large thick slices of gruyere cheese
White of egg (lightly salted, beaten and peppered egg yolk)
Bread crumbs
Pineapple rings
Sauce
Black mushrooms
Thick cream
Oil