Joe's late grandmother's Wedgewood china pattern, Sparrow, inspired a lovely fall table. Fresh flowers in autumn hues, leaf candles nestled in candy corn, and a little bird nestled atop Joe's birthday cake celebrated the warmth of the season.
The Menu:
Chicken Cordon Bleu
Spinach Salad with Mandarin Oranges, Dried Cherries and Croutons with Raspberry Vinaigrette
Green Beans
Rolls
Birthday Cake with Vanilla Bean Ice Cream
Coffee
Chicken Cordon Bleu
My mother's recipe, this is a wonderful special occasion dish.
6 boneless, skinless chicken breasts
6 slices thin ham
6 slices Swiss cheese
1/4 cup flour
2 tablespoons butter
3 ounces fresh mushrooms
1/2 cup water
1 chicken bouillon cube
2 tablespoons flour
Beat chicken breasts until 1/4-inch thick. Place ham and cheese slices on chicken. Roll in jelly roll fashion; secure with toothpicks. Roll in flour, and brown in butter. Remove from frying pan and place in baking dish. To butter add mushrooms and saute. Add bouillon cube and 1/2 cup water, and stir. Pour over chicken and cook 1 to 1 1/4 hours at 350, or until tender. Remove chicken to serving platter. Pour drippings from baking dish into frying pan. Add 2 tablespoons flour, and cook until thick. Pour over chicken. Garnish with almonds.
