| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
WATER; WARM |
| 10 |
|
EGGS SHELL |
| 9 |
tb |
MILK; DRY NON-FAT L HEAT |
| 18 |
lb |
EGGPLANT FRSH |
| 2 |
lb |
BREAD SNDWICH 22OZ #51 |
| 1 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT
:
1. SPRINKLE EGGPLANT WITH SALT. LET STAND 30 MINUTES; DRAIN.
2. DREDGE EGGPLANT IN FLOUR; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP
4.
3. RECONSTITUTE MILK; COMBINE WITH EGGS.
4. DIP EGGPLANT IN MILK AND EGG MIXTURE; DRAIN WELL.
5. DREDGE EGGPLANT IN CRUMBS; SHAKE OFF EXCESS.
6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.
NOTE: IN STEP 1, 22 LB 2 OZ FRESH EGGPLANT A.P. WILL YIELD 18 LB
PEELED, SLICED EGGPLANT.
Recipe Number: Q02800
SERVING SIZE: 2 TO 3 SLI
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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