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TheDailyMeal: Fading Favorites: 11 Dishes Disappearing from Menus

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7. Veal Cordon Bleu

This dish originated in Switzerland, and is a riff on traditional schnitzel. But instead of just frying the pounded veal cutlet, it’s stuffed with ham and an easily meltable cheese (generally Swiss or Gruyère), usually rolled up into a roulade, and then deep-fried. This was another staple of fine dining restaurants from the 1950s right into the 1990s, but in recent years the heavy dish, like the similar Chicken Kiev and its counterpart chicken cordon bleu, has fallen well out of fashion. "Cordon bleu" translates to "blue ribbon," but it has no affiliation with the famed Cordon Bleu cooking school.

(Credit: flickr/avlxyz)
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