Quantity Cookery: Menu Planning and Cooking for Large Numbers

| cubed |7-1/2 qt. | | | | Pimentos, chopped |1 qt. | | | | Green peppers, chopped|1 qt. | | | | Fresh mushrooms | |2 lb. | | | or | | | | | Canned mushrooms |3 cans | | | | Butter | |1 lb. | | | Egg yolks |16 | | | | Toast, 1/2 slices |150 | | | | ----------------------+----------+------+--------+---------+---------- Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boiling stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Sauté the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN CROQUETTES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken meat, cubed | |5 lb. | | | Rice |3 c. | | | | Chicken |3 qt. | | | | Parsley |1 tbsp. | | | | Lemon juice |1 tbsp. | | | | Celery salt |1 tsp. | | | | Paprika |1 tsp. | | | | Salt |1/4 c. | | | | Onion juice |2 tbsp. | | | | Flour |1-1/2 c. | | | | Chicken stock |1 qt. | | | | Eggs |8 | | | | Milk |1 c. | | | | Crumbs, sifted |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat. Number of servings 50 Amount in one serving 1/2