| 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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