| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 100 | Servings | |
INGREDIENTS
| 2 1/4 | qt | WATER |
| 126 | EGGS SHELL | |
| 8 | oz | MILK; DRY NON-FAT L HEAT |
| 13 | lb | BREAD FRENCH 12 OZ #59 |
| 3 1/2 | c | SUGAR; GRANULATED 10 LB |
| 2 | lb | SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE 1. PLACE WATER IN MIXER BOWL. 2. COMBINE MILK AND SUGAR; BLEND WELL. ADD TO WATER; STIR UNTIL DISSOLVED. 3. ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED. 4. DIP BREAD IN EGG MIXTURE TO COAT BOTH SIDES. CUT EACH LOAF DIAGONALLY INTO 16 3/4" SLICES (ENDS REMOVED). 5. PLACE ON WELL-GREASED GRIDDLE; FRY ON ONE SIDE UNTIL GOLDEN BROWN. TURN. FRY ON OTHER SIDE UNTIL GOLDEN BROWN. APPROXIMATELY 1 1/2 MINUTES ON EACH SIDE. 6. SERVE IMMEDIATELY. Recipe Number: D02201 SERVING SIZE: 2 SLICES 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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