| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
French |
|
100 |
Servings |
INGREDIENTS
| 5 1/4 |
ga |
WATER |
| 1 1/2 |
c |
BUTTER PRINT SURE |
| 1 1/2 |
c |
CHEESE GRATED 1LB |
| 15 |
lb |
ONIONS DRY |
| 2 |
lb |
BREAD SNDWICH 22OZ #51 |
| 2 |
c |
FLOUR GEN PURPOSE 10LB |
| 3 |
c |
SOUP GRAVY BASE BEEF |
| 1 1/2 |
lb |
SHORTENING; 3LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1/4 |
c |
WORCESTERSHIRE SAUCE |
INSTRUCTIONS
1. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED.
2. BLEND FLOUR AND PEPPER WITH SAUTE'ED ONIONS. BLEND WELL. ADD SOUP AND
GRAVY BASE AND WATER; ADD 1/4 CUP WORCESTERSHIRE SAUCE. TO SERVE PREPARE 1
RECIPE PARMESAN CROUTONS (RECIPE NO. D-16-2). PLACE 8 CROUTONS IN EACH SOUP
BOWL; POUR SOUP OVER CROUTONS.
NOTE: 1. IN STEP 1, 16 LB 10 OZ DRY ONIONS A.P. WILL YIELD 15 LB THINLY
SLICED ONIONS.
NOTE: 2. IN STEP 1, 1 LB 14 OZ (2 1/2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
NOTE: 3. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: P00401
SERVING SIZE: 1 CUP
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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