Recipe - New York Egg Salad Sandwi

200 EGGS SHELL
10 One fourth pound TOMATOES FRESH
4 pound LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
5 pound RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
1 pound MUSTARD PREP. 1 LB JAR

1. COOK EGGS ACCORDING TO RECIPE NO. F00400. COOL. SHELL; FINELY CHOP
EGGS.

2. COMBINE EGGS PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY
REFRIGERATE UNTIL READY TO USE.

3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1NO. 6 SCOOP) FILLING; PLACE
2 SLICES OF TOMATO ON TOP OF EGG FILLING; TOP WITH LETTUCE AND SECOND SLICE
OF BREAD.

4. CUT EACH AND SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
READY TO SERVE.

NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

NOTE: 2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY
IN HALF.

NOTE: 3. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
Recipe Number: N01002

SERVING SIZE: 1 SANDWICH

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