Brussels sprouts polonais

100 Servings

Ingredients

Quantity Ingredient
3 gallons WATER; BOILING
¾ pounds BUTTER PRINT SURE
9 EGGS SHELL
20 pounds BRUSSEL SPROUTS FZ
1 pounds BREAD SNDWICH 22OZ #51
1 ounce SALT TABLE 5LB

Directions

1. ADD FROZEN BRUSSELS SPROUTS TO SALTED WATER; RETURN TO A BOIL; COOK UNCOVERED, 7 TO 9 MINUTES. COVER; REDUCE HEAT; COOK 3 MINUTES OR UNTIL TENDER.

DRAIN. PLACE AN EQUAL QUANTITY IN EACH OF TWO PANS.

2. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP CRUMBLE OVER BRUSSELS

SPROUTS IN EACH OF TWO PANS.

3. GARNISH WITH HARD COOKED EGGS.

NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED REF. A02500.

Recipe Number: Q01001

SERVING SIZE: ½ CUP (4

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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