Stuffed flounder creole
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | WATER |
| ½ | pounds | WATER |
| 2 | pounds | SHRIMP PEELED FZ |
| 30 | pounds | FISH FILLETS FLAT FZ |
| ¾ | pounds | BUTTER PRINT SURE |
| 1 | pounds | CELERY FRESH |
| 1½ | pounds | CELERY FRESH |
| 14¼ | pounds | TOMATOES # 10 CAN |
| 1½ | pounds | ONIONS DRY |
| 1½ | pounds | ONIONS DRY |
| 1½ | pounds | PEPPER SWT GRN FRESH |
| 3½ | pounds | FLOUR GEN PURPOSE 10LB |
| 4 | ounces | FLOUR GEN PURPOSE 10LB |
| 2 | ounces | SUGAR; GRANULATED 10 LB |
| ¼ | pounds | SHORTENING; 3LB |
| 2½ | teaspoon | PEPPER BLACK 1 LB CN |
| 5½ | teaspoon | PEPPER BLACK 1 LB CN |
| 2 | tablespoons | THYME GROUND |
| 2 | tablespoons | WORCESTERSHIRE SAUCE |
| 1 | ounce | SALT TABLE 5LB |
Directions
PAN: 12 BY 20 BY 2½-INCH 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 VEGETABLE-CRUMB MIXTURE. ADD SHRIMP TO VEGETABLE-CRUMB MIXTURE.
4. ADD WATER TO VEGETABLE-CRUMB-SHRIMP MIXTURE; TOSS MIXTURE BUT DO NOT PACK.
5. SEPARATE FILLETS (ABOUT 4 ¾ OZ EACH). PLACE ¼ CUP (1-NO. 16 SCOOP) VEGETABLE-CRUMB-SHRIMP 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 ½ OZ F
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .