Recipe - Beef Cordon Bleu

7 One half cup WATER
25 pound BEEF;OVEN ROAST FZ
3 1/8 pound HAM SECTIONED CURED
3 1/8 pound CHEESE AMER/SLICE
20 EGGS SHELL
6 ounce MILK; DRY NONFAT L HEAT
2 pound POTATO INST GRA #10
3 pound BREAD SNDWICH 22OZ #51
2 pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
3 ounce SALT TABLE 5LB

TEMPERATURE: 350 F. GRIDDLE

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

2. PLACE One half SLICE HAM AND One half 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 (1 One fourth QT) DEHYDRATED EGG MIX COMBINED WITH
1 One half 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, http://www.erols.com/hosey.