Beef cordon bleu

100 Servings

Ingredients

Quantity Ingredient
7½ cup WATER
25 pounds BEEF;OVEN ROAST FZ
3⅛ pounds HAM SECTIONED CURED
3⅛ pounds CHEESE AMER/SLICE
20 EGGS SHELL
6 ounces MILK; DRY NON-FAT L HEAT
2 pounds POTATO INST GRA #10
3 pounds BREAD SNDWICH 22OZ #51
2 pounds SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
3 ounces SALT TABLE 5LB

Directions

TEMPERATURE: 350 F. GRIDDLE

1. SLICE BEEF INTO ¼ INCH THICK SLICES (4 OZ PER SLICE).

2. PLACE ½ SLICE HAM AND ½ SLICE CHEESE ON EACH SLICE OF BEEF.

3. FOLD BEEF SLICE IN HALF, ENCLOSING HAM AND CHEESE. POUND EDGES OF BEEF TOGETHER TO SEAL.

4. DREDGE BEEF IN INSTANT POTATO GRANULES.

5. RECONSTITUTE MILK; COMBINE WITH EGGS.

6. DIP BEEF MILK AND EGG MIXTURE. DRAIN.

7. DREDGE IN MIXTURE OF BREAD CRUMBS, SALT, AND PEPPER; SHAKE OFF EXCESS.

8. FRY IN SHALLOW FAT ON GRIDDLE 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN

NOTE: 1. IN STEP 1, BEEF, BONELESS, FROZEN, TOP ROUND, WILL PROVIDE THE MOST UNIFORM SLICE AND PORTION. NOTE: 2. IN STEP 4, 2 LB (2 QT) FLOUR, WHEAT, GENERAL PURPOSE, SIFTED, MAY BE SUBSTITUTED FOR POTATOES, WHITE, INSTANT, GRANULES.

NOTE: 3. IN STEP 5, 10 OZ (1¼ QT) DEHYDRATED EGG MIX COMBINED WITH 1 ½ QT WARM WATER MAY BE USED FOR WHOLE EGGE. SEE RECIPE CARD A00800.

Recipe Number: L05500

SERVING SIZE: 1 CORDON B

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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