1. COOK ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE SHELLS FROM EGGS; SLICE CROSSWISE. SET ASIDE FOR USE IN STEP 5. 2. RECONSTITUTE MILK; HEAT JUST TO BELOW BOILING. DO NOT BOIL. 3. BLEND BUTTER OR MARAGINE, FLOUR AND SALT TOGETHER; STIR UNTIL SMOOTH. ADD MILK TO ROUX, STIRRING CONSTANTLY. 4. HEAT 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY. 5. ADD EGGS TO SAUCE. MIX LIGHTLY. NOTE:1. EGGS AU GRATIN (SCOTCH WOODCOCK): IN STEP 1, CUT EGGS IN HALF LENTGHWISE. USE 3 STEAM TABLE PANS (12 BY 20 BY 4-INCHES). ARRANGE 100 EGG HALVES IN EACH PAN. FOLLOW STEP 2. IN STEP 3,OMIT SALT. IN STEP 4 , ADD 4 LB 8 OZ (41/2 QT) SHEDDREDED CHEDDAR CHEESE TO THICKENED SAUCE; STIR UNTILL SMOOTH. IN STEP 5, POUR 10 LB 2 OZ (4 3/4 QT) SAUCE OVER EGG HALVES IN EACH PAN. COMBINE 8 OZ 2 CUPS) DRY BREAD CRUMBS AND 4 OZ (1/2CUP) MELTED BUTTER OR MARGARINE.SPRINKLE 2/3 CUP BUTTERED CRUMBS OVER MIXTURE IN EACH PAN. BAKE AT 325 F. 20 MINUTES OR UNTIL BROWNED. NOTE; IF CONVECTION OVEN IS USED,BAKE AT 325 F. 10 MINUTES OR UNTIL BROWNED ON LOW FAN,OPEN VENT. EACH PORTION: ABOUT 1 CUP (7 1/4 OUNCES). Recipe Number: F01201 SERVING SIZE: 1 CUP (7 1 From the
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 124 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 311.7mg||96 %|
|Sodium 529.6mg||18 %|
|Potassium 1107.5mg||29 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 34.5g|
|Protein 34.1g||49 %|
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Calories per serving: 402
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