| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 63 |
lb |
TROUT RAINBOW WHOLE |
| 2 1/2 |
lb |
BUTTER PRINT SURE |
| 1 |
qt |
LEMON FRESH |
| 2 1/4 |
lb |
BREAD SNDWICH 22OZ #51 |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
2 tb -
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F.
OVEN
1. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.
2. COMBINE BUTTER OR MARGARINE, DILL WEED, AND PEPPER; ADD LEMON JUICE.
USE
1 CUP LEMON-BUTTER MIXTURE FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND
TOP
OF EACH FISH.
3. COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN; EVENLY
SPRINKLE ON INSIDE AND OUTSIDE OF FISH.
4. BAKE 15 MINUTES.
5. SERVE IMMEDIATELY.
NOTE: 1. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS
OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.
NOTE: 2. HEADS MAY BE REMOVED IN STEP 1, IF DESIRED.
NOTE: 3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 QT
JUICE.
NOTE: 4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD
WATER MAY BE USED FOR JUICE.
Recipe Number: L17900
SERVING SIZE: 1 FISH (10
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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