I was going to make Cordon Bleu a few days ago, and when I opened the fridge I saw some Andouille sausage. I decided to add it to the Cordon Bleu because the thought of it made my mouth water. It tasted great. The added spice and zing to the Cordon Bleu was wonderful. I brushed the top with a mixture of spices that was good, but if I do it again, I will bread it instead.
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