CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
2 3/4 |
c |
WATER; WARM |
14 |
lb |
OYSTER 7-81/2 LB CN |
20 |
|
EGGS SHELL |
1/2 |
c |
MILK; DRY NON-FAT L HEAT |
5 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
4 |
lb |
FLOUR GEN PURPOSE 10LB |
1 |
ts |
PEPPER BLACK 1 LB CN |
4 2/3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. DEEP FAT
1. DREDGE OYSTERS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
2. RECONSTITUTE MILK; ADD EGGS
3. DIP FLOURED OYSTERS IN MILK AND EGG MIXTURE, DRAIN.
4. DREDGE OYSTERS IN CRACKER CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS.
5. FRY ABOUT 5 MINUTES OR UNTIL LIGHTLY BROWNED.
6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: 1. IN STEP 1, OTHER TYPES OF OYSTERS MAY BE USED. SEE GUIDELINES
FOR
USING OYSTERS (RECIPE NO. L-G-1.
NOTE: 2. IN STEP 1, 24 LB OYSTERS A.P. WILL YIELD 14 LB OYSTER E.P.
NOTE: 3. IN STEP 3, 10 OZ (2 1/2 CUPS) DHEYDRATED EGG MIX COMBINED WITH 3
CUPS WATER MAY BE USED. SEE RECIPE NO. A-8.
NOTE: 4. IN STEP 4, 5 LB (1 GAL) DRY BREAD CRUMBS OR 5 LB (13 3/4 CUPS)
CORNMEAL MAY BE USED FOR CRACKER CRUMBS.
Recipe Number: L12600
SERVING SIZE: 6 OYSTERS
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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