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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