Pork Escalopes Cordon Bleu Recipe Book: Fortnum & Mason - The Cook Book Buy The Book Review : 🌟🌟🌟🌟🌟 Excellent! Pretty quick and easy enough to make. I actually prepped most of it earlier today and left them in the fridge and then finished off by coating them in flour, egg and breadcrumbs when I was ready to start cooking. They're really tasty, a bit like a pork version of the stuffed chicken breasts. I couldn't get hold of Gruyere cheese slices so I just bought a small block of Gruyere and cut off thin slices to line up to form a slice all along the inside. It didn't actually say which side to roll up from (long or short side) so I made the executive decision to do it from the short side. Turns out it was a good decision. I used a tiny spoonful (approx half a teaspoon) out of a Knorr Chicken Stock Pot for the stock, mixed to 50ml with hot water. Ham was just sliced ham on the bone packed stuff from Sainsbury's. All in all a very good recipe. Serves 2 Ingredi