Recipe - Stuffed Flounder Creole

1 qt WATER
One half pound WATER
2 pound SHRIMP PEELED FZ
30 pound FISH FILLETS FLAT FZ
Three fourths pound BUTTER PRINT SURE
1 pound CELERY FRESH
1 One half pound CELERY FRESH
14 One fourth pound TOMATOES # 10 CAN
1 One half pound ONIONS DRY
1 One half pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
3 One half pound FLOUR GEN PURPOSE 10LB
4 ounce FLOUR GEN PURPOSE 10LB
2 ounce SUGAR; GRANULATED 10 LB
One fourth pound SHORTENING; 3LB
2 One half teaspoon PEPPER BLACK 1 LB CN
5 One half teaspoon PEPPER BLACK 1 LB CN
2 tablespoon THYME GROUND
2 tablespoon WORCESTERSHIRE SAUCE
1 ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 375 F.
OVEN

1. PREPARE ONE RECIPE CREOLE SAUCE (RECIPE NO. O00500). SET ASIDE FOR USE
IN STEP 8. KEEP SAUCE HOT.

2. SAUTE' CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

3. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; ADD TO VEGETABLECRUMB
MIXTURE. ADD SHRIMP TO VEGETABLECRUMB MIXTURE.

4. ADD WATER TO VEGETABLECRUMBSHRIMP MIXTURE; TOSS MIXTURE BUT DO NOT
PACK.

5. SEPARATE FILLETS (ABOUT 4 Three fourths OZ EACH). PLACE One fourth CUP (1NO. 16 SCOOP)
VEGETABLECRUMBSHRIMP MIXTURE ON EACH FILLET; ROLL FILLETS USING
TOOTHPICKS TO HOLD TOGETHER.

6. PLACE 25 ROLLED FILLETS IN EACH GREASED PAN, IN ROWS 3 BY 8.

7. BAKE 20 MINUTES. REMOVE FROM OVEN.

8. COVER FISH IN EACH PAN WITH 4 LB 7 OZ (2 QT) HOT CREOLE SAUCE.

9. BAKE 5 TO 10 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY, AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS.

NOTE: 2. IN STEP 5, OTHER FISH FILLETS MAY BE USED.

Recipe Number: L01900

SERVING SIZE: 4 One half OZ F

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