| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
100 |
Servings |
INGREDIENTS
| 5 |
qt |
WATER |
| 35 |
lb |
VEAL CUTLETS FZ |
| 10 |
oz |
BUTTER PRINT SURE |
| 1 1/4 |
c |
TOMATO PASTE #2 1/2 |
| 1 |
ts |
GARLIC DEHY GRA |
| 1 |
c |
PIMENTOS 7 OZ |
| 3 9/16 |
lb |
MUSHROOMS 16 OZ |
| 1 1/4 |
lb |
PEPPER SWT GRN FRESH |
| 1 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1/3 |
c |
SOUP GRAVY BASE BEEF |
| 1 |
lb |
SHORTENING; 3LB |
| 1 1/2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 1/2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT
1. SAUTE PEPPERS, MUSHROOMS, PIMIENTOS AND GARLIC IN BUTTER OR MARGARINE
3 MINUTES. ADD PEPPER, BLACK AND PARSLEY. COOK 2 MINUTES. SET ASIDE FOR USE
IN STEP 3.
2. PREPARE 1 1/4 GAL BROWN GRAVY (RECIPE NO. O-16). ADD TOMATO PASTE;
BRING
TO BOIL, STIRRING CONSTANTLY.
3. ADD GRAVY MIXTURE TO MUSHROOM MIXTURE. STIR.
4. COOK STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.
5. SERVE EACH STEAK WITH 2 OZ (1/4 CUP OR 1-A LADLE) MUSHROOM SAUCE.
NOTE: 1. JAEGERSCHNITZEL IS TRADITIONALLY SERVED WITH FRENCH FRIES, PEAS
AND
CARROTS.
NOTE: 2. IN STEP 1, 1 LB 8 OZ PEPPERS, SWEET, FRESH, A.P. WILL YIELD 1 LB
4 OZ PEPPERS, SWEET, FRESH, FINELY CHOPPED.
NOTE: 3. IN STEP 1, 2 2/3 CUPS CHOPPED FRESH PARSLEY MAY BE USED FOR
DEHYDRATED PARSLEY. SEE RECIPE NO. A-11.
NOTE: 4. IN STEP 1, 1-7 OZ CANNED PIMIENTOS MAY BE USED.
NOTE: 5. IN STEP 1, 5 CLOVES DRY GARLIC MAY BE USED. MINCE AND FRY WITH
PEPPERS.
NOTE: 6. IN STEP 2, 1/3-36 OZ CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE: 7. IN STEP 2, BROWN GRAVY MIX MAY BE USED. PREPARE 1 1/4 GAL
ACCORDING
TO INSTRUCTIONS ON CONTAINER.
Recipe Number: L18400
SERVING SIZE: 1 STEAK (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”