Beef Patties Jardiniere L.Meat, Fish, and Poultry No.050
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|Yield: 100 Portions Each Portion: 2 Patties plus 1/2 Cup Sauce|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Carrots, Diced | 14OZ| 3.00 Cup | 1. Add carrots, celery, onions & |
|Celery | 2LB | 1.50 Qrt | peppers to water; bring to a |
|Onions | 1LB 4OZ| 3.75 Cup | boil. Reduce heat; simmer 15 |
|Peppers, Sweet | 1LB | 3.00 Cup | minutes. Drain; set aside for |
|Cold Water | |to cover | use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Mayonnais| 1LB 2OZ| 2.25 Cup | 2. Combine shortening or salad |
|e | | | oil and flour; brown well over |
|Flour, All Purpose | 1LB 1OZ| 4.25 Cup | low heat, stirring constantly. |
| | | | Set aside for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick| 10OZ| 1.50 Cup | 3. Add Soup and Gravy base and |
|en | | | pepper to boiling water. Stir |
|Pepper, Black, Groun| | 1.33 Tbsp| until dissolved. |
|d | | | 4. Gradually add flour mixture; |
|Boiling Water | | 2.50 Gal | bring to a boil. Cook until |
| | | | thick and smooth, stirring |
| | | | constantly. Reduce heat; |
| | | | simmer 10 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Peas | 1LB 6OZ| 2.50 Cup | 5. Add reserved vegetables and |
| | | | peas. |
|--------------------|----------|----------|-----------------------------------|
|Beef, Ground Patties| 30LB | | 6. Place 100 hamburgers on end in |
| | | | each pan. Pour 6 1/4 qt sauce |
| | | | over patties in each pan. |
| | | | 7. Bake 30 minutes or until |
| | | | heated. |
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NOTE: 1. In Step 1: 1lb 1oz fresh carrots A.P. will yield 14oz diced
carrots; 2lb 12 oz fresh celery A.P. will yield 2 lb diced
celery; (continued on note 2)
2. Note 1 continued: 1 lb 6 oz dry onions A.P. will yield 1 lb
4oz chopped onions; 1 lb 4 oz fresh sweet peppers A.P. will
yield 1 lb chopped peppers.
3. In Step 1, 2 1/3 oz or (1 3/4 cups) dehydrated onions and
2 oz (3/4 cup) dehydrated green peppers (See Recipe Card
A-11) or 1lb frozen diced green peppers may be used.
4. In Step 6, remove fat from canned hamburgers by placing
unopened cans in hot water for 5 minutes.
5. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. BEEF PATTIES JARDINIERE (DEHYDRATED BEEF PATTIES): Rehydrate
7 lb (7-No. 10 cn) canned dehydrated beef patties in 4 gal
lukewarm water with 4 oz (6 tbsp) salt for 20 to 30 min or
till patties are moistened. Drain well. Follow Steps 1 thru
5. CONTINUED.
2. VARIATION 1 CONTINUED, DEHYDRATED BEEF PATTIES: In Step 6,
use rehydrated patties for canned hamburgers. Brown patties
quickly in 8 oz (1 cup) melted shortening or salad oil on
375`F griddle about 1 minute on each side. Follow remainder
Step 6. Follow Step 7.