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, .