| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 7 1/4 |
c |
WATER; WARM |
| 1 1/2 |
qt |
WATER; BOILING |
| 9 |
ga |
WATER |
| 3 |
ga |
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 |
ts |
SUGAR; GRANULATED 10 LB |
| 1 |
c |
SHORTENING; 3LB |
| 14 |
ts |
BAKING POWDER |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 9 |
|
BAY LEAVES |
| 2 |
tb |
SALT TABLE 5LB |
| 5 |
ts |
SALT TABLE 5LB |
| 9 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F.
OVEN
1. COOK POTAOTES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL
TENDER.
DRAIN. SET ASIDE FOR USE IN STEP 6.
2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
3. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO SOUP AND GRAVY
BASE AND 3 GALLONS OF WATER, STIRRING TO PREVENT STICKING.
4. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING
CONSTANTLY.
5. DICE TURKEY INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 6.
6. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE.
7. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN.
8. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY.
9. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID
MIXTURE.
10. ADD SHORTENING OR SALAD OIL; MIX WELL.
11. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH
PAN.
12. 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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