Recipe - Eggs Au Gratin (Scotch Wo

11 qt WATER; WARM
4 One half pound CHEESE CHEDDER
4 ounce BUTTER PRINT SURE
2 One fourth pound BUTTER PRINT SURE
150 EGGS SHELL
2 7/16 pound MILK; DRY NONFAT L HEAT
8 ounce BREAD SNDWICH 22OZ #51
1 One half pound FLOUR GEN PURPOSE 10LB

1. COOK 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 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 4INCHES). ARRANGE 100
EGG HALVES IN EACH PAN. FOLLOW STEP 2. IN STEP 3,OMIT SALT. IN STEP 4 ,
ADD 4 LB 8 OZ (4One half QT) SHEDDREDED CHEDDAR CHEESE TO THICKENED SAUCE;
STIR UNTILL SMOOTH. IN STEP 5, POUR 10 LB 2 OZ (4 Three fourths 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 2/3 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 One fourth 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, http://www.erols.com/hosey.