| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 11 |
qt |
WATER; WARM |
| 4 1/2 |
lb |
CHEESE CHEDDER |
| 4 |
oz |
BUTTER PRINT SURE |
| 2 1/4 |
lb |
BUTTER PRINT SURE |
| 150 |
|
EGGS SHELL |
| 2 7/16 |
lb |
MILK; DRY NON-FAT L HEAT |
| 8 |
oz |
BREAD SNDWICH 22OZ #51 |
| 1 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
INSTRUCTIONS
1. COOK 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 JUST TO BELOW BOILING. DO NOT BOIL.
3. BLEND BUTTER OR MARAGINE, 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. EGGS AU GRATIN (SCOTCH WOODCOCK): IN STEP 1, CUT EGGS IN HALF
LENTGHWISE. USE 3 STEAM TABLE PANS (12 BY 20 BY 4-INCHES). ARRANGE 100
EGG HALVES IN EACH PAN. FOLLOW STEP 2. IN STEP 3,OMIT SALT. IN STEP 4 ,
ADD 4 LB 8 OZ (41/2 QT) SHEDDREDED CHEDDAR CHEESE TO THICKENED SAUCE;
STIR UNTILL SMOOTH. IN STEP 5, POUR 10 LB 2 OZ (4 3/4 QT) SAUCE OVER EGG
HALVES IN EACH PAN. COMBINE 8 OZ 2 CUPS) DRY BREAD CRUMBS AND 4 OZ (1/2CUP)
MELTED BUTTER OR MARGARINE.SPRINKLE 2/3 CUP BUTTERED CRUMBS OVER MIXTURE IN
EACH PAN. BAKE AT 325 F. 20 MINUTES OR UNTIL BROWNED.
NOTE; IF CONVECTION OVEN IS USED,BAKE AT 325 F. 10 MINUTES OR UNTIL
BROWNED
ON LOW FAN,OPEN VENT. EACH PORTION: ABOUT 1 CUP (7 1/4 OUNCES).
Recipe Number: F01201
SERVING SIZE: 1 CUP (7 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”