| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 13 |
lb |
BREAD FRENCH 12 OZ #59 |
INSTRUCTIONS
1. USE UNSLICED FRENCH BREAD.
2. DIAGONALLY CUT EACH LOAF INTO 8 EVEN SLICES.
3. LIGHTLY BROWN SLICES ON EACH SIDE ON GREASED 375 F. GRIDDLE, OR IN 400
F.
OVEN.
4. SERVE HOT.
Recipe Number: D00702
SERVING SIZE: 1 SLICE
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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