As of: March 12, 2024, 12:28 p.m
By: Lennart Schwenck
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A special kind of Leberkas roll is causing discussions online.
Why the unusual variant still creates enthusiasm.
Munich - In a world in which traditional Leberkas rolls always have to do without additional side dishes, an unexpected variant suddenly appears: the Leberkäs Cordon Bleu.
A user of the Internet forum Reddit recently drew attention to his culinary discovery and shared his special taste experience with the community.
He writes: “Leberkas Cordon bleu from the local butcher.
Actually tastes great.
Still feels wrong.”
The comments didn't take long to arrive.
A user commented under the post with the heading “Leberkas Crime”: “It has to feel wrong for it to be really cool.
10/10 would happily feast it in a corner in shame”.
Traditional Leberkas lovers are known quite differently.
A Leberkas roll without any frills and frills © Imago Images
Leberkäse with breading and mountain cheese?
Absolutely!
In fact, the reactions are much more positive than one might expect with such a break in style: “I thought at first, it's not that different from pizza cheese.
But now I see that the thing is also breaded.
10/10 I would eat something like that,” writes another user.
The price of the French Leberkas variant also seems particularly convincing: five euros.
“There is more effort involved than simply cutting a slice.” For some it may seem strange to combine meatloaf with a mountain cheese filling and then call it “Cordon Bleu”.
But it is precisely this unconventional creation that seems to make Leberkäs-Cordon-Bleu so attractive.
Cordon Bleu: The dish of the winners
The post also attracted the attention of Leberkas hardliners from Swabia.
But their mouths also seem to be watering.
“You can get it at every small butcher.
I made this often in the old company.
Selling like hot cakes,” commented a Reddit user, which sparked a discussion about the local names themselves.
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“Every time I hear/see someone say or write “Weckle” I get goosebumps.
And how did you come up with the idea of calling a liver casserole “truck?” asks one user.
The explanation: “Quite simple: where you say Weggla, it is also a truck (because: LeberKäsWeggla).
Optionally it also has ABS (A Bissla Mustard) on it.” According to
the NZZ
, the history of the classic Cordon Bleu goes
back almost a hundred years.
Leopold Ziegenbein was a sailor and in 1929 took command of the express steamer “Bremen,” which crossed the Atlantic in record time.
The ship won the “Blue Ribbon” for the fastest crossing.
After the “Europe” conquered it, Ziegenbein got it back in 1933.
To celebrate, his Swiss chef created “cordon bleu” by putting cheese in veal and breading it.
So in that sense it is a dish for winners.
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