| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 7 1/4 |
c |
WATER; WARM |
| 1 1/2 |
qt |
WATER; BOILING |
| 9 |
ga |
WATER |
| 3 |
ga |
STOCK; TURKEY |
| 45 |
lb |
TURKEY BNLS RAW FZ |
| 2 |
lb |
BUTTER PRINT SURE |
| 20 |
|
EGGS SHELL |
| 1 1/3 |
c |
MILK; DRY NON-FAT L HEAT |
| 4 |
lb |
CARROTS FRESH |
| 5 |
lb |
PEAS FZ |
| 1 |
lb |
CELERY FRESH |
| 4 |
lb |
POTATOES FRENCH FZ |
| 2 |
qt |
FLOUR GEN PURPOSE 10LB |
| 2 1/8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
tb |
SUGAR; GRANULATED 10 LB |
| 1 |
c |
SHORTENING; 3LB |
| 14 |
ts |
BAKING POWDER |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 9 |
|
BAY LEAVES |
| 2 |
tb |
SALT TABLE 5LB |
| 2 |
tb |
SALT TABLE 5LB |
| 9 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F.
OVE
1. WASH TURKEY THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
DRAIN
WELL. REMOVE EXCESS FAT.
2. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT,
AND
BAY LEAVES. BRING TO A BOIL, REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER.
3. REMOVE TURKEY; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 7.
4. REMOVE TURKEY FROM BONES; CUT INTO 1 INCH PIESES. SET ASIDE FOR USE IN
STEP 9.
5. COOK POTATOES, CELERY AND CARROTS IN BOILING, SALTED WATR UNTIL TENDER.
DRAIN. SET ASIDE FOR USE IN STEP 9.
6. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
7. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO STOCK, STIRRING
TO PREVENT STICKING.
8. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING
CONSTANTLY.
9. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE.
10. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN.
11. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY.
12. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID
MIXTURE.
13. ADD SHORTENING OR SALAD OIL; MIX WELL.
14. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH
PAN.
15. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.
NOTE: 1. IN STEP 5, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB
DICED POTATOES, 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED
CARROTS
AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.
2. IN STEP 5, 4 LB 5 OZ (2/3-NO. 10 CN) CANNED SLICED CARROTS DRAINED
OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 9.
3. IN STEP 7, 12 OZ (1 3/4 CUPS) SOUP & GRAVY BASE, CHICKEN COMBINED
WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A-12. IN STEP 1, OMIT
SALT
4. IN STEP 9, 1 LB 3 OZ (1-NO. 2 1/2) CN PEAS, DEHYDRATED, COMPRESSED
OR 4 LB 15 OZ (3/4-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED.
5. IN STEP 14, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIONAL FLOUR
6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 11
THROUGH 15. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP
BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT.
7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
Recipe Number: L15000
SERVING SIZE: 1 CUP PLUS
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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