Beef Cordon Bleu Recipe

• 7 1/2 c. WATER
• 25 lb BEEF,OVEN ROAST FZ
• 3 1/8 lb HAM SECTIONED CURED
• 3 1/8 lb CHEESE AMER/SLICE
• 20 x Large eggs SHELL
• 6 ounce Lowfat milk, DRY NON-FAT L HEAT
• 2 lb POTATO INST GRA #10
• 3 lb BREAD SNDWICH 22OZ #51
• 2 lb SHORTENING, 3LB
• 1 Tbsp. PEPPER BLACK 1 LB CN
• 3 ounce SALT TABLE 5LB

1. TEMPERATURE: 350 F. GRIDDLE
2. 1.
3. SLICE BEEF INTO 1/4 INCH THICK SLICES (4 Ounce PER SLICE).
4. 2.
5. PLACE 1/2 SLICE HAM AND 1/2 SLICE CHEESE ON EACH SLICE OF BEEF.
6. 3.
7. FOLD BEEF SLICE IN HALF, ENCLOSING HAM AND CHEESE.
8. Lb.
9. EDGES OF BEEF TOGETHER TO SEAL.
10. 4.
11. DREDGE BEEF IN INSTANT POTATO GRANULES.
12. 5.
13. RECONSTITUTE Lowfat milk; COMBINE WITH Large eggs.
14. 6.
15. DIP BEEF Lowfat milk AND EGG Mix.
16. DRAIN.
17. 7.
18. DREDGE IN Mix OF BREAD CRUMBS, SALT, AND PEPPER; SHAKE OFF EXCESS.
19. 8.
20. FRY IN SHALLOW FAT ON GRIDDLE 3 Min ON EACH SIDE Or possibly Till Golden
21. NOTE:
22. 1.
23. IN STEP 1, BEEF, BONELESS, Frzn, TOP ROUND, WILL PROVIDE THE MOST UNIFORM SLICE AND PORTION.
24. NOTE:
25. 2.
26. IN STEP 4, 2 LB (2 Quart) FLOUR, WHEAT, GENERAL PURPOSE, SIFTED, MAY BE SUBSTITUTED FOR POTATOES, WHITE, INSTANT, GRANULES.
27. NOTE:
28. 3.
29. IN STEP 5, 10 Ounce (1 1/4 Quart) DEHYDRATED EGG MIX COMBINED WITH 1 1/2 Quart Hot WATER MAY BE USED FOR WHOLE EGGE.
30. SEE RECIPE CARD
31. SERVING SIZE: 1 CORDON B

water, beef, ham sectioned cured, slice, eggs shell, milk, inst gra, shortening, salt

Taken from cookeatshare.com/recipes/beef-cordon-bleu-81799 (may not work)