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  1. #1

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    Old menu items from Blue Bayou ?

    I remember many years ago getting Chicken Cordon Bleu there. It was a great meal, wish they still had it.

    I also remember just about 5 years ago getting a multi-layer cheese cake there that was fantastic, but I can't remember what was in it.

    Does anyone have copies of old menus from Blue Bayou?
    Last edited by Mountain Fan; 09-20-2006 at 09:22 AM.

  2. #2

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    Re: Old menu items from Blue Bayou ?

    Nope, but man, Chicken cordon bleu! Mmm
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  3. #3

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    Re: Old menu items from Blue Bayou ?

    Yep, that's what got me hooked on eating there.

    I haven't found it as good anywhere else.

    I've seen some Disney recipes posted around the net, but not for these older items.
    I'd like to get copies of them if anybody knows how to track them down.

  4. #4

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    Re: Old menu items from Blue Bayou ?

    I miss the salad chiffonade! This was a meal salad. As kids we used to order one and split it between two of us. It meant we got to have lunch in the beautiful Blue Bayou and spend next to nothing, which is good, since we had very little money. What money we did have could not be wasted on food, as we needed quarters for the Starcade.

  5. #5

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    Re: Old menu items from Blue Bayou ?

    Mmmmm all of that sounds wonderful.
    "I, not events, have the power to make me happy or unhappy today. I can choose which it shall be. Yesterday is dead, tomorrow hasn't arrived yet. I have just one day, today, and I'm going to be happy in it. "Groucho Marx

  6. #6

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    Re: Old menu items from Blue Bayou ?

    They had BBQ Baby Back Ribs for a Summer or two. Darn fine.

  7. #7

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    Re: Old menu items from Blue Bayou ?

    I remember the Chicken Cordon Bleu on the old Blue Bayou menu very well. Many don't know that the original recipe was made with veal which is almost unheard of these days.

    I've been using the following recipe for more than forty years.
    VEAL CORDON BLEU

    As its name implies, this dish was once thought to be worthy of a blue ribbon. Over the years, however, in its overly meaty interpretation at numerous hotel restaurants and wedding receptions, it lost some of its original delicacy. Here, we make the veal and the layers of cheese and ham much thinner, which results in a truly refined version that's not too heavy — and that's equally suitable for dinner parties and simple family suppers.

    8 (1/8-inch-thick) veal cutlets (also called scaloppine; all the same size, about 2 1/2 oz each) or substitute skinless, boneless chicken breast
    1 (1/2-lb) piece Gruyère
    4 (1/8-inch-thick) slices baked ham such as Virginia
    1 cup plain dry bread crumbs
    2 teaspoons salt
    3/4 teaspoon black pepper
    3/4 cup all-purpose flour
    2 large eggs
    2 tablespoons unsalted butter
    2 tablespoons olive oil

    Special equipment: a meat pounder; a cheese plane
    Garnish: lemon wedges; fresh parsley sprigs

    If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.

    Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham, then arrange a double layer of cheese on ham and top with second cutlet. Lightly pound 1/4-inch border around cutlets' outer edges to seal veal sandwich. Make 3 more sandwiches in same manner.

    Line a baking sheet with wax paper. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.

    Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere. Transfer coated sandwich to a rack set on a baking sheet. Dredge and coat remaining sandwiches in same manner. Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking.

    Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total. Transfer to plates and wipe out skillet with paper towels. Cook remaining sandwiches in remaining butter and oil in same manner.

    Cooks' note:
    Chilling coated cutlets helps the coating to adhere when cooking.

    Makes 4 servings.
    Gourmet Magazine
    Originally published 1961

  8. #8

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    Re: Old menu items from Blue Bayou ?

    There was a spinach stuffed chicken breast with pine nuts and some sort of cheese that was to DIE for. I miss that one.

  9. #9

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    Re: Old menu items from Blue Bayou ?

    Desertdweller, thanks for the recipe. I may have to cook that soon! (chicken version) Sounds great.

  10. #10

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    Re: Old menu items from Blue Bayou ?

    This is before the redo- I miss the sausage stuffed mushrooms.
    They were the reason we had stuffed mushrooms at our wedding reception.
    http://www.mouseforless.com/tripplan...luebayou.shtml

  11. #11

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    Wink Re: Old menu items from Blue Bayou ?

    Quote Originally Posted by Olympicnut View Post
    There was a spinach stuffed chicken breast with pine nuts and some sort of cheese that was to DIE for. I miss that one.
    if it was served today... random chances... lol

  12. #12

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    Re: Old menu items from Blue Bayou ?

    OMG Figment I didnt even THINK of that when I posted that

  13. #13

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    Re: Old menu items from Blue Bayou ?

    I'm simple...

    I miss the Mardi Gras salad with the house dressing. I had it EVERY time that we ate there.

    That was the biggest disappointment for me when they re-opened last June.

    I've had the new wedge salad four times now, but it's just not the same (literally) dining experience w/o the MG.

    Oh well, at least we got the recipe card from them a few years back (for the dressing).

  14. #14

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    Re: Old menu items from Blue Bayou ?

    Quote Originally Posted by Mountain Fan View Post
    I remember many years ago getting Chicken Cordon Bleu there. It was a great meal, wish they still had it.

    I also remember just about 5 years ago getting a multi-layer cheese cake there that was fantastic, but I can't remember what was in it.

    Does anyone have copies of old menus from Blue Bayou?
    Oh my gosh.
    Sorry no but try mouse planet




    Wow, the 50th is over.....

  15. #15

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    Re: Old menu items from Blue Bayou ?

    Wow, I am tired




    Wow, the 50th is over.....

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