Recipe - Brussels Sprouts Polonais

3 ga WATER; BOILING
Three fourths pound BUTTER PRINT SURE
9 EGGS SHELL
20 pound BRUSSEL SPROUTS FZ
1 pound BREAD SNDWICH 22OZ #51
1 ounce SALT TABLE 5LB

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: One half CUP (4

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.