| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 2 3/4 | ga | WATER; WARM |
| 2 1/4 | lb | BUTTER PRINT SURE |
| 150 | EGGS SHELL | |
| 2 7/16 | lb | MILK; DRY NON-FAT L HEAT |
| 1 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. COOK EGGS ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE SHELLS FROM EGGS; SLICE CROSSWISE. SET ASIDE FOR USE IN STEP 5. 2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. BLEND BUTTER OR MARGARINE,FLOUR AND SALT TOGETHER; STIR UNTIL SMOOTH. ADD MILK TO ROUX, STIRRING CONSTANTLY. 4. HEAT 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY. 5. ADD EGGS TO SAUCE. MIX LIGHTLY. NOTE; 1. IN STEP 1, 16 LB 8 OZ WHOLE EGGS A.P. WILL YIELD 15 LB COOKED, SHELLED,SLICED EGGS. 2. EGGS MAY BE SERVED ON TOAST POINTS. Recipe Number: F01200 SERVING SIZE: 3/4 CUP (6 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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