Veal cordon bleu, to be exact. That's two veal cutlets stuffed with gruyere cheese and ham, rolled together, then dredged in flour, egg and bread crumbs before browning in a sauté. It will be served with a Béchamel sauce.
Even more challenging will be the starch side dish of potatoe dauphine and paté a choux. That's a mashed potato whipped with flour and eggs to a shiny mass that is then piped in small pieces into a deep fry.
The vegetable will be shredded and sautéed Brussels sprouts.
First course will be a spinach salad with egg, bacon and tomato, topped with a warm mustard vinaigrette.
Second course will be chunky tomato soup, spiced with mint and topped with a small dollop of sour cream.
Tune in later to find out how well I do on this challenge.
(Photo, courtesy of www.truecamelion.com, shows how my veal cordon bleu should look.)