Recipe - Roast Beef Croissant

18 Three fourths pound BEEF;OVEN ROAST FZ
4 pound LETTUCE FRESH
3 One fourth cup SALAD DRESSING #2 1/2
One half cup MUSTARD PREP. 1 LB JAR

1. SLICE COOKED BEEF INTO THIN SLICES, 1622 SLICES PER POUND.

2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.

3. USE 15 LB 10 OZ (100) CROISSANTS, SLICED IN HALF. OVERLAP CROISSANTS
ON
3 SHEET PANS (18 BY 26"). BAKE UNTIL CRISP AT 325F. 35 MINUTES OR IN
300F.
CONVECTION OVEN, ABOUT 3 MINUTES ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN.
SPREAD BOTTOM HALF OF EACH CROISSANT WITH 2 TSP SALAD DRESSING MIXTURE.
PLACE 3 OZ (34 SLICES) BEEF ON HALF OF CROISSANT; TOP WITH LETTUCE AND
SECOND HALF OF CROISSANT.

4. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 28 LB BEEF, OVEN ROAST, WILL YIELD ABOUT 18 LB 12 OZ
COOKED BEEF. SEE RECIPE NO. L5.

2. IN STEP 1, 18 LB 12 OZ BEEF, POT ROAST, COOKED MAY BE USED FOR
BEEF. 27 LB 10 OZ BEEF, POT ROAST WILL YIELD ABOUT 18 LB 12 OZ COOKED
BEEF.
SEE RECIPE NO. L10.

3. IN STEP 1, 18 LB 12 OZ BEEF, ROAST, PRECOOKED MAY BE USED.

4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

5. IN STEP 3, 13 LB 8 OZ ROUND TIP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.

Recipe Number: N00404

SERVING SIZE: 1 SANDWIC

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