CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
French |
|
100 |
Servings |
INGREDIENTS
4 1/2 |
c |
WATER; WARM |
1 |
lb |
CHEESE GRATED 1LB |
12 |
|
EGGS SHELL |
4 1/2 |
oz |
MILK; DRY NON-FAT L HEAT |
20 |
lb |
CAULIFLOWER FZ |
4 |
lb |
FLOUR GEN PURPOSE 10LB |
1 |
tb |
PEPPER BLACK 1 LB CN |
2 1/2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. DEEP FAT
:
1. RECONSTITUTE MILK; ADD EGGS. MIX WELL.
2. CUT LARGE CAULIFLOWER PIECES IN HALF. DIP IN MILK AND EGG MIXTURE;
DRAIN
WELL.
3. COMBINE FLOUR, SALT, PEPPER, AND CHEESE. DREDGE CAULIFLOWER IN FLOUR
MIXTURE; SHAKE OFF EXCESS.
4. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. SERVE
IMMEDIATELY.
NOTE: FRY IN SMALL BATCHES. THE PRODUCT LOSES CRISPNESS IF ALLOWED TO
STAND
ON STEAM TABLE.
Recipe Number: Q02000
SERVING SIZE: 4 PIECES (
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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