Baked whole trout
100 Servings
Quantity | Ingredient | |
---|---|---|
63 | pounds | TROUT RAINBOW WHOLE |
2½ | pounds | BUTTER PRINT SURE |
1 | quart | LEMON FRESH |
2¼ | pounds | BREAD SNDWICH 22OZ #51 |
2 | teaspoons | PEPPER BLACK 1 LB CN |
2 | tablespoons | SALT TABLE 5LB |
2 tb -
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F.
OVEN
1. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.
2. COMBINE BUTTER OR MARGARINE, DILL WEED, AND PEPPER; ADD LEMON JUICE.
USE
1 CUP LEMON-BUTTER MIXTURE FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND TOP
OF EACH FISH.
3. COMBINE BREAD CRUMBS AND SALT. USE 1 CUP BREAD CRUMBS PER PAN; EVENLY SPRINKLE ON INSIDE AND OUTSIDE OF FISH.
4. BAKE 15 MINUTES.
5. SERVE IMMEDIATELY.
NOTE: 1. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.
NOTE: 2. HEADS MAY BE REMOVED IN STEP 1, IF DESIRED.
NOTE: 3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 QT JUICE.
NOTE: 4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD WATER MAY BE USED FOR JUICE.
Recipe Number: L17900
SERVING SIZE: 1 FISH (10
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .