| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 2 1/4 |
qt |
WATER |
| 126 |
|
EGGS SHELL |
| 8 |
oz |
MILK; DRY NON-FAT L HEAT |
| 13 |
lb |
BREAD FRENCH 12 OZ #59 |
| 3 1/2 |
c |
SUGAR; GRANULATED 10 LB |
| 2 |
lb |
SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE
1. PLACE WATER IN MIXER BOWL.
2. COMBINE MILK AND SUGAR; BLEND WELL. ADD TO WATER; STIR UNTIL
DISSOLVED.
3. ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED.
4. DIP BREAD IN EGG MIXTURE TO COAT BOTH SIDES. CUT EACH LOAF DIAGONALLY
INTO 16 3/4" SLICES (ENDS REMOVED).
5. PLACE ON WELL-GREASED GRIDDLE; FRY ON ONE SIDE UNTIL GOLDEN BROWN.
TURN. FRY ON OTHER SIDE UNTIL GOLDEN BROWN. APPROXIMATELY 1 1/2 MINUTES
ON EACH SIDE.
6. SERVE IMMEDIATELY.
Recipe Number: D02201
SERVING SIZE: 2 SLICES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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