Beef Cordon Bleu                                L.Meat, Fish, and Poultry No.055
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|Yield:  100 Portions                               Each Portion: 1 Cordon Bleu|
|------------------------------------------------------------------------------|
|Pan Size:                                               Temp.: 350 'F. Griddle|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Beef, Rounds, Whole | 25LB     |          | 1. Slice beef into 1/4-inch thick |
|Ham, Canned, Whole, |  3LB  2OZ|          |    slices (4 oz per slice).       |
|Ready To Eat        |          |          | 2. Place 1/2 slice ham and 1/2    |
|Cheese, American, Pa|  3LB  2OZ|          |    slice cheese on each slice of  |
|steurized Process   |          |          |    beef.                          |
|                    |          |          | 3. Fold beef slice in half,       |
|                    |          |          |    enclosing ham and cheese.      |
|                    |          |          |    Pound edges of beef together   |
|                    |          |          |    to seal.                       |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Instant   |  2LB     | 1.00 Qrt | 4. Dredge beef in instant         |
|                    |          |          |    potatoe granules.              |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, |       7OZ| 1.33 Cup | 5. Reconstitute milk; combine     |
|Milk Powder         |          |          |    with eggs.                     |
|Cold Water          |          | 7.50 Cup | 6. Dip beef in milk and egg       |
|Eggs, Large, Brown, |  2LB     | 1.00 Qrt |    mixture. Drain.                |
|Fresh               |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs        |  3LB     | 3.00 Qrt | 7. Dredge in mixture of bread     |
|Salt                |       3OZ| 4.67 Tbsp|    crumbs, salt, and pepper;      |
|Pepper, Black, Groun|          | 1.00 Tbsp|    shake off excess.              |
|d                   |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi|  2LB     | 1.00 Qrt | 8. Fry in shallow fat on griddle  |
|ed                  |          |          |    3 minutes on each side or      |
|                    |          |          |    until golden brown.            |
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NOTE:  1. In Step 1, beef, boneless, frozen, top round, will provide  
          the most uniform slice and portion.                         
       2. In Step 4, 2 lb (2 qt) flour, wheat, general purpose,sifted,
          may be substituted for potatoes, white, instant, granules.  
       3. In Step 5, 10 oz  (1 1/4 qt) dehydrated egg mix combined    
          with 1 1/2 qt warm water may be used for whole eggs. See    
          Recipe Card A-8.