Brussels sprouts polonais
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | gallons | WATER; BOILING |
| ¾ | pounds | BUTTER PRINT SURE |
| 9 | EGGS SHELL | |
| 20 | pounds | BRUSSEL SPROUTS FZ |
| 1 | pounds | BREAD SNDWICH 22OZ #51 |
| 1 | ounce | SALT TABLE 5LB |
Directions
1. ADD FROZEN BRUSSELS SPROUTS TO SALTED WATER; RETURN TO A BOIL; COOK UNCOVERED, 7 TO 9 MINUTES. COVER; REDUCE HEAT; COOK 3 MINUTES OR UNTIL TENDER.
DRAIN. PLACE AN EQUAL QUANTITY IN EACH OF TWO PANS.
2. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP CRUMBLE OVER BRUSSELS
SPROUTS IN EACH OF TWO PANS.
3. GARNISH WITH HARD COOKED EGGS.
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED REF. A02500.
Recipe Number: Q01001
SERVING SIZE: ½ CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .