| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New England |
|
100 |
Servings |
INGREDIENTS
| 2 3/4 |
ga |
WATER; WARM |
| 2 |
ga |
WATER |
| 1/2 |
lb |
BACON;SLICED FZ |
| 10 |
lb |
FISH FILLETS FLAT FZ |
| 1 1/4 |
lb |
BUTTER PRINT SURE |
| 2 1/2 |
lb |
MILK; DRY NON-FAT L HEAT |
| 1 |
lb |
CELERY FRESH |
| 7 |
lb |
POTATOES FRENCH FZ |
| 1 1/3 |
tb |
PARSLEY DEHY #2 1/2 |
| 2 |
lb |
ONIONS DRY |
| 1 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
tb |
THYME GROUND |
| 3 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1 tb -
1. COOK BACON UNTIL CRISP. DRAIN; FINELY CHOP; SET ASIDE FOR USE IN
STEP 6. RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP 2.
2. SAUTE' ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL
TENDER CRISP.
3. ADD POTATOES AND WATER TO ONION-CELERY MIXTURE; COOK UNTIL POTATOES
ARE ALMOST TENDER BUT STILL FIRM (ABOUT 10 MINUTES).
4. BLEND BUTTER OR MARGARINE AND FLOUR TO FORM A ROUX; SET ASIDE FOR USE
IN STEP 6.
5. RECONSTITUTE MILK; ADD TO POTATO MIXTURE. HEAT TO JUST BELOW BOILING.
DO NOT BOIL.
6. ADD ROUX AND COOKED BACON TO MILK AND POTATO MIXTURE. COOK UNTIL
THICKENED ABOUT 10 MINUTES.
7. ADD FISH, PEPPER, THYME, PARSLEY AND SALT TO MIXTURE. SIMMER 10
MINUTES.
:
**ALL NOTES PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS; 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.
NOTE: 2. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED CHOPPED ONIONS MAY BE
USED. SEE RECIPE NO. A-11.
3. IN STEP 3, 8 LZ 10 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 7 LB
DICED [POTATOES.
4. IN STEP 3, 1 LB 11 OZ ( 3/4-NO. 10 CN) DEHYDRATED DICED POTATOES
OR 1 LB 8 OZ (1 GAL) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE WATER
TO 3 1/2 GAL.
5. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P01300
SERVING SIZE: 1 CUP (8 1
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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