Eggs au gratin (scotch wo

100 Servings

Ingredients

Quantity Ingredient
11 quarts WATER; WARM
4½ pounds CHEESE CHEDDER
4 ounces BUTTER PRINT SURE
2¼ pounds BUTTER PRINT SURE
150 EGGS SHELL
2 7/16 pounds MILK; DRY NON-FAT L HEAT
8 ounces BREAD SNDWICH 22OZ #51
1½ pounds FLOUR GEN PURPOSE 10LB

Directions

1. COOK ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE SHELLS FROM EGGS; SLICE CROSSWISE. SET ASIDE FOR USE IN STEP 5.

2. RECONSTITUTE MILK; HEAT JUST TO BELOW BOILING. DO NOT BOIL.

3. BLEND BUTTER OR MARAGINE, FLOUR AND SALT TOGETHER; STIR UNTIL SMOOTH.

ADD MILK TO ROUX, STIRRING CONSTANTLY.

4. HEAT 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.

5. ADD EGGS TO SAUCE. MIX LIGHTLY.

NOTE:1. EGGS AU GRATIN (SCOTCH WOODCOCK): IN STEP 1, CUT EGGS IN HALF LENTGHWISE. USE 3 STEAM TABLE PANS (12 BY 20 BY 4-INCHES). ARRANGE 100 EGG HALVES IN EACH PAN. FOLLOW STEP 2. IN STEP 3,OMIT SALT. IN STEP 4 , ADD 4 LB 8 OZ (41/2 QT) SHEDDREDED CHEDDAR CHEESE TO THICKENED SAUCE; STIR UNTILL SMOOTH. IN STEP 5, POUR 10 LB 2 OZ (4¾ QT) SAUCE OVER EGG HALVES IN EACH PAN. COMBINE 8 OZ 2 CUPS) DRY BREAD CRUMBS AND 4 OZ (1/2CUP) MELTED BUTTER OR MARGARINE.SPRINKLE ⅔ CUP BUTTERED CRUMBS OVER MIXTURE IN EACH PAN. BAKE AT 325 F. 20 MINUTES OR UNTIL BROWNED.

NOTE; IF CONVECTION OVEN IS USED,BAKE AT 325 F. 10 MINUTES OR UNTIL BROWNED

ON LOW FAN,OPEN VENT. EACH PORTION: ABOUT 1 CUP (7 ¼ OUNCES).

Recipe Number: F01201

SERVING SIZE: 1 CUP (7 1

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

Downloaded from Glen's MM Recipe Archive, .

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