Frank's Recipes! Beef Cordon Bleu for 100

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Beef Cordon Bleu for 100

Servings: 100 Portions
Portions: 1 Cordon Bleu Each
Temperature: 350 degrees F. Griddle

100 slices (25 lb) beef, oven roast, partially thawed
50 slices, cut in half (3 lb 2 oz) ham, canned, sliced
50 slices, cut in half (3 lb 2 oz) cheese, American, processed, sliced
1 quart (2 lb or 1/3-No. 10 can) potatoes, white, instant, granules
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water
1 quart (20 eggs) eggs, whole, beaten
3 quart (3 lb) bread crumbs
4 2/3 tablespoon (3 oz) salt
1 tablespoon pepper, black
1 quart (2 lb) shortening, melted or salad oil

Slice beef into 1/4-inch thick slices (4 oz per slice). Place 1/2 slice ham and 1/2
slice cheese on each slice of beef. Fold beef slice in half, enclosing ham and cheese.
Pound edges of beef together to seal. Dredge beef in instant potato granules.
Reconstitute milk and water; combine with eggs. Dip beef in milk and egg mixture. Drain.
Dredge in mixture of bread crumbs, salt, and pepper; shake off excess. Fry in shallow
fat on griddle 3 minutes on each side or until golden brown.

NOTE:
Beef, boneless, frozen, top round, will provide the most uniform slice and portion.

2 lb (2 quart ) flour, wheat, general purpose, sifted, may be substituted for potatoes,
white, instant, granules.