| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 100 | Servings | |
INGREDIENTS
| 7 1/4 | c | WATER, WARM |
| 1 1/2 | qt | WATER, BOILING |
| 9 | gl | WATER |
| 3 | gl | STOCK, TURKEY |
| 26 | lb | TURKEY BNLS RAW FZ |
| 2 | lb | BUTTER PRINT SURE |
| 20 | EGGS SHELL | |
| 1 1/3 | c | MILK, DRY NON-FAT L HEAT |
| 4 | lb | CARROTS FRESH |
| 5 | lb | PEAS FZ |
| 1 | lb | CELERY FRESH |
| 4 | lb | POTATOES FRENCH FZ |
| 2 | lb | FLOUR GEN PURPOSE 10LB |
| 2 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | t | SUGAR, GRANULATED 10 LB |
| 1 | c | SHORTENING, 3LB |
| 14 | t | BAKING POWDER |
| 1 | T | PEPPER BLACK 1 LB CN |
| 9 | BAY LEAVES | |
| 2 | T | SALT TABLE 5LB |
| 5 | t | SALT TABLE 5LB |
| 9 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN COOK POTAOTES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 6. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER, STIRRING TO PREVENT STICKING. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY. DICE TURKEY INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 6. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE. ADD SHORTENING OR SALAD OIL; MIX WELL. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH PAN. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. NOTE: 1. IN STEP 1, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. NOTE: 2. IN STEP 1, 5 1/4 OZ (1/3-NO. 2 1/2 CN) CARROTS, DEHYDRATED, COMPRESSED OR 4 LB 5 OZ (2/3-NO. 10 CN) CANNED SLICED CARROTS, DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 6. NOTE: 3. IN STEP 3, 12 OZ (1 3/4 CUPS) SOUP AND GRAVY BASE, CHICKEN COMBINED WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A01200. IN STEP 1, OMIT SALT. NOTE: 4. IN STEP 6, 1 LB 3 OZ (1-NO. 2 1/2 CN) PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (3/4-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED. NOTE: 5. IN STEP 11, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIOAL FLOUR. NOTE: 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 8 THROUGH 12. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT. NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15003 SERVING SIZE: 1 CUP PLUS 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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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 1.1mg
Sodium: 979.3mg
Potassium: 74mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g