Stuffed flounder creole

100 Servings

Ingredients

Quantity Ingredient
1 quart WATER
½ pounds WATER
2 pounds SHRIMP PEELED FZ
30 pounds FISH FILLETS FLAT FZ
¾ pounds BUTTER PRINT SURE
1 pounds CELERY FRESH
1½ pounds CELERY FRESH
14¼ pounds TOMATOES # 10 CAN
1½ pounds ONIONS DRY
1½ pounds ONIONS DRY
1½ pounds PEPPER SWT GRN FRESH
3½ pounds FLOUR GEN PURPOSE 10LB
4 ounces FLOUR GEN PURPOSE 10LB
2 ounces SUGAR; GRANULATED 10 LB
¼ pounds SHORTENING; 3LB
2½ teaspoon PEPPER BLACK 1 LB CN
5½ teaspoon PEPPER BLACK 1 LB CN
2 tablespoons THYME GROUND
2 tablespoons WORCESTERSHIRE SAUCE
1 ounce SALT TABLE 5LB

Directions

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 375 F.

OVEN

1. PREPARE ONE RECIPE CREOLE SAUCE (RECIPE NO. O00500). SET ASIDE FOR USE IN STEP 8. KEEP SAUCE HOT.

2. SAUTE' CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

3. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; ADD TO VEGETABLE-CRUMB MIXTURE. ADD SHRIMP TO VEGETABLE-CRUMB MIXTURE.

4. ADD WATER TO VEGETABLE-CRUMB-SHRIMP MIXTURE; TOSS MIXTURE BUT DO NOT PACK.

5. SEPARATE FILLETS (ABOUT 4 ¾ OZ EACH). PLACE ¼ CUP (1-NO. 16 SCOOP) VEGETABLE-CRUMB-SHRIMP MIXTURE ON EACH FILLET; ROLL FILLETS USING TOOTHPICKS TO HOLD TOGETHER.

6. PLACE 25 ROLLED FILLETS IN EACH GREASED PAN, IN ROWS 3 BY 8.

7. BAKE 20 MINUTES. REMOVE FROM OVEN.

8. COVER FISH IN EACH PAN WITH 4 LB 7 OZ (2 QT) HOT CREOLE SAUCE.

9. BAKE 5 TO 10 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY, AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS.

NOTE: 2. IN STEP 5, OTHER FISH FILLETS MAY BE USED.

Recipe Number: L01900

SERVING SIZE: 4 ½ OZ F

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

Downloaded from Glen's MM Recipe Archive, .

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