| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 6 |
c |
WATER |
| 1 1/2 |
ga |
WATER |
| 1 |
c |
BUTTER PRINT SURE |
| 9 |
|
EGGS SHELL |
| 1 |
c |
MILK; DRY NON-FAT L HEAT |
| 22 |
lb |
POTATOES FRENCH FZ |
| 4 1/2 |
c |
BREAD SNDWICH 22OZ #51 |
| 1 1/2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER
25
MINUTES OR UNTIL TENDER.
2. DRAIN WELL.
3. BEAT POTATOES IN MIXER BOWL AT LOW SPEED UNTIL BROKEN INTO SMALLER
PIECES, ABOUT 1 MINUTE.
4. ADD BUTTER OR MARGARINE AND PEPPER. BEAT AT HIGH SPEED 3 TO 5
MINUTES OR UNTIL SMOOTH.
5. RECONSTITUTE MILK; HEAT TO A SIMMER; BLEND INTO POTATOES AT LOW SPEED,
BLEND IN BEATEN WHOLE EGGS. BEAT AT HIGH SPEED 1 MINUTE. SHAPE INTO 200-2
OZ PATTIES (1-NO. 16 SCOOP).
6. DREDGE PATTIES IN BREAD CRUMBS. SHAKE OFF EXCESS.
7. GRILL ON LIGHTLY GREASED GRIDDLE 3 MINUTES PER SIDE OR UNTIL GOLDEN
BROWN.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB
PEELED POTATOES.
NOTE: 2. IN STEP 1, 22 LB FRESH, PEELED WHOLE, READY-TO-USE POTATOES MAY
BE
USED. QUARTER POTATOES.
NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: Q04801
SERVING SIZE: 2 PATTIES
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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