Recipe - Creamed Eggs

2 Three fourths ga WATER; WARM
2 One fourth pound BUTTER PRINT SURE
150 EGGS SHELL
2 7/16 pound MILK; DRY NONFAT L HEAT
1 One half pound FLOUR GEN PURPOSE 10LB
3 ounce SALT TABLE 5LB

1. COOK EGGS ACCORDING TO RECIPE NOS. F4 AND FG2. COOL; REMOVE
SHELLS FROM EGGS; SLICE CROSSWISE. SET ASIDE FOR USE IN STEP 5.

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

3. BLEND BUTTER OR MARGARINE,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. IN STEP 1, 16 LB 8 OZ WHOLE EGGS A.P. WILL YIELD 15 LB COOKED,
SHELLED,SLICED EGGS.

2. EGGS MAY BE SERVED ON TOAST POINTS.

Recipe Number: F01200

SERVING SIZE: Three fourths CUP (6

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