Recipe - Jaegerschnitzel (Veal Wm

5 qt WATER
35 pound VEAL CUTLETS FZ
10 ounce BUTTER PRINT SURE
1 One fourth cup TOMATO PASTE #2 1/2
1 teaspoon GARLIC DEHY GRA
1 cup PIMENTOS 7 OZ
3 9/16 pound MUSHROOMS 16 OZ
1 One fourth pound PEPPER SWT GRN FRESH
1 pound FLOUR GEN PURPOSE 10LB
1/3 cup SOUP GRAVY BASE BEEF
1 pound SHORTENING; 3LB
1 One half teaspoon PEPPER BLACK 1 LB CN
2 One half teaspoon PEPPER BLACK 1 LB CN

TEMPERATURE: 350 F. DEEP FAT

1. SAUTE PEPPERS, MUSHROOMS, PIMIENTOS AND GARLIC IN BUTTER OR MARGARINE
3 MINUTES. ADD PEPPER, BLACK AND PARSLEY. COOK 2 MINUTES. SET ASIDE FOR USE
IN STEP 3.

2. PREPARE 1 One fourth GAL BROWN GRAVY (RECIPE NO. O16). ADD TOMATO PASTE;
BRING
TO BOIL, STIRRING CONSTANTLY.

3. ADD GRAVY MIXTURE TO MUSHROOM MIXTURE. STIR.

4. COOK STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.

5. SERVE EACH STEAK WITH 2 OZ (One fourth CUP OR 1A LADLE) MUSHROOM SAUCE.

NOTE: 1. JAEGERSCHNITZEL IS TRADITIONALLY SERVED WITH FRENCH FRIES, PEAS
AND
CARROTS.

NOTE: 2. IN STEP 1, 1 LB 8 OZ PEPPERS, SWEET, FRESH, A.P. WILL YIELD 1 LB
4 OZ PEPPERS, SWEET, FRESH, FINELY CHOPPED.

NOTE: 3. IN STEP 1, 2 2/3 CUPS CHOPPED FRESH PARSLEY MAY BE USED FOR
DEHYDRATED PARSLEY. SEE RECIPE NO. A11.

NOTE: 4. IN STEP 1, 17 OZ CANNED PIMIENTOS MAY BE USED.

NOTE: 5. IN STEP 1, 5 CLOVES DRY GARLIC MAY BE USED. MINCE AND FRY WITH
PEPPERS.

NOTE: 6. IN STEP 2, 1/336 OZ CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

NOTE: 7. IN STEP 2, BROWN GRAVY MIX MAY BE USED. PREPARE 1 One fourth GAL
ACCORDING
TO INSTRUCTIONS ON CONTAINER.

Recipe Number: L18400

SERVING SIZE: 1 STEAK (4

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