Recipe#223

Servings: YIELD: 100 Portions (4 1/4 Gallons)
Portions: 2/3 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 3/4 qt. (2 lb) milk, nonfat, dry
9 1/3 qt. water, warm
3 3/4 cups (1 lb 14 oz) butter or margarine
1 1/2 qt. (1 lb 4 oz) flour, wheat, pastry, sifted
4 1/2 tbsp. (3 oz) salt
120 eggs, hard cooked, peeled, sliced

INSTRUCTIONS

Reconstitute dry milk and warm water; heat to just below boiling. DO NOT BOIL.

Blend butter or margarine, flour and salt together; stir until smooth. Add roux to milk, stirring constantly. Heat 5 to 10 minutes until thickened. Stir as necessary. Add eggs to sauce. Mix lightly.

NOTE: 2 1/2 gal other types of milk may be substituted for nonfat dry milk and water.