Jaegerschnitzel (veal w/m
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | quarts | WATER |
| 35 | pounds | VEAL CUTLETS FZ |
| 10 | ounces | BUTTER PRINT SURE |
| 1¼ | cup | TOMATO PASTE #2 1/2 |
| 1 | teaspoon | GARLIC DEHY GRA |
| 1 | cup | PIMENTOS 7 OZ |
| 3 9/16 | pounds | MUSHROOMS 16 OZ |
| 1¼ | pounds | PEPPER SWT GRN FRESH |
| 1 | pounds | FLOUR GEN PURPOSE 10LB |
| ⅓ | cup | SOUP GRAVY BASE BEEF |
| 1 | pounds | SHORTENING; 3LB |
| 1½ | teaspoon | PEPPER BLACK 1 LB CN |
| 2½ | teaspoon | PEPPER BLACK 1 LB CN |
Directions
TEMPERATURE: 350 F. DEEP FAT
1. SAUTE PEPPERS, MUSHROOMS, PIMIENTOS AND GARLIC IN BUTTER OR MARGARINE 3 MINUTES. ADD PEPPER, BLACK AND PARSLEY. COOK 2 MINUTES. SET ASIDE FOR USE IN STEP 3.
2. PREPARE 1¼ GAL BROWN GRAVY (RECIPE NO. O-16). ADD TOMATO PASTE; BRING
TO BOIL, STIRRING CONSTANTLY.
3. ADD GRAVY MIXTURE TO MUSHROOM MIXTURE. STIR.
4. COOK STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.
5. SERVE EACH STEAK WITH 2 OZ (¼ CUP OR 1-A LADLE) MUSHROOM SAUCE.
NOTE: 1. JAEGERSCHNITZEL IS TRADITIONALLY SERVED WITH FRENCH FRIES, PEAS AND
CARROTS.
NOTE: 2. IN STEP 1, 1 LB 8 OZ PEPPERS, SWEET, FRESH, A.P. WILL YIELD 1 LB 4 OZ PEPPERS, SWEET, FRESH, FINELY CHOPPED.
NOTE: 3. IN STEP 1, 2 ⅔ CUPS CHOPPED FRESH PARSLEY MAY BE USED FOR DEHYDRATED PARSLEY. SEE RECIPE NO. A-11.
NOTE: 4. IN STEP 1, 1-7 OZ CANNED PIMIENTOS MAY BE USED.
NOTE: 5. IN STEP 1, 5 CLOVES DRY GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS.
NOTE: 6. IN STEP 2, ⅓-36 OZ CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
NOTE: 7. IN STEP 2, BROWN GRAVY MIX MAY BE USED. PREPARE 1 ¼ GAL ACCORDING
TO INSTRUCTIONS ON CONTAINER.
Recipe Number: L18400
SERVING SIZE: 1 STEAK (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .