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I had to cook up something a bit fanciful, but not too crazy, for tonight’s opening show of this season’s Downton Abbey. So I am making up a take-off on Chicken Cordon Bleu, but with a bit of extra pizzazz: Chicken stuffed with Applewood Smoked Bacon, Gruyere, Pinenuts and Prunes- pan-fried to seal in a nice brown crispy skin, then finished off in the oven and served alongside roast potatoes and steamed asparagus in a horseradish-butter sauce.
Excuse me Sir, may I finish that? 😉