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Rissole Pot. (Alt. Method

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

43 1/8	lb	POTATOES WHITE FRE
	lb	PEPPER BLACK 1 LB CN
1/8	lb	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  360 F. DEEP FAT
1.  PARBOIL POTATOES OR COOK IN STEAMER 10 MINUTES. DRAIN.
2.  FRY IN 360 F DEEP FAT UNTIL GOLDEN BROWN. DRAIN WELL IN IN BASKET
OR ON ABSORBENT PAPER.
3.  SPRINKLE WITH SALT AND PEPPER, SERVE IMMEDIATELY.
NOTE:  1.  IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35
LB
PEELED POTATOES.
NOTE:  2.  IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.
NOTE:  3.  IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT
AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q05201
SERVING SIZE: 100
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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