Recipe - Rissole Pot. (Alt. Method

43 1/8 pound POTATOES WHITE FRE
pound PEPPER BLACK 1 LB CN
1/8 pound SALT TABLE 5LB

TEMPERATURE: 360 F. DEEP FAT

1. PARBOIL POTATOES OR COOK IN STEAMER 10 MINUTES. DRAIN.

2. FRY IN 360 F DEEP FAT UNTIL GOLDEN BROWN. DRAIN WELL IN IN BASKET
OR ON ABSORBENT PAPER.

3. SPRINKLE WITH SALT AND PEPPER, SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35
LB
PEELED POTATOES.

NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READYTOUSE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT
AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

Recipe Number: Q05201

SERVING SIZE: 100

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