Rissole pot. (alt. method

Yield: 100 Servings

Measure Ingredient
43⅛ pounds POTATOES WHITE FRE
pounds PEPPER BLACK 1 LB CN
⅛ pounds SALT TABLE 5LB

TEMPERATURE: 360 F. DEEP FAT

1. PARBOIL POTATOES OR COOK IN STEAMER 10 MINUTES. DRAIN.

2. FRY IN 360 F DEEP FAT UNTIL GOLDEN BROWN. DRAIN WELL IN IN BASKET OR ON ABSORBENT PAPER.

3. SPRINKLE WITH SALT AND PEPPER, SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 35 LB

PEELED POTATOES.

NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT

AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: Q05201

SERVING SIZE: 100

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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