Seafood Newburg L.Meat, Fish, and Poultry No.140
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|Yield: 100 Portions Each Portion: 2/3 Cup|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Fish, Fillets, Froze| 14LB | | 1. Cut partially thawed fish |
|n, Pollock | | | fillets into 1 oz pieces; |
|Margarine | 1LB | 2.00 Cup | place on greased sheet pans. |
|Salt | 2OZ| 3.00 Tbsp| 2. Pour melted butter or |
| | | | margarine over fish. Sprinkle |
| | | | with salt. |
| | | | 3. Bake 20 minutes. Drain fish. |
| | | | Reserve fish for use in Step |
| | | | 5 and juice for use in Step |
| | | | 11. |
|--------------------|----------|----------|-----------------------------------|
|Scallops | 8LB | | 4. Place scallops in boiling |
|Boiling Water | | 2.50 Gal | salted water. Return to a |
|Salt | 2OZ| 3.00 Tbsp| boil; reduce heat; simmer 5 |
|Shrimp, Canned | 8LB | | minutes. Add shrimp; return to |
| | | | a boil...CONTINUED |
| | | | 5. Simmer 5 minutes longer or |
| | | | until tender. Drain. |
| | | | 6. Place an equal quantity of |
| | | | fish, scallops, and shrimp in |
| | | | each pan. Set aside for use |
| | | | in Step 10. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 1LB 10OZ| 5.75 Cup | 6. Reconstitute milk. Heat to |
|Milk Powder | | | just a boil. DO NOT BOIL. |
|Warm Water | | 7.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2LB | 1.00 Qrt | 7. Blend butter or margarine and |
|Flour, All Purpose | 1LB | 1.00 Qrt | flour; stir until smooth. Add |
| | | | butter or margarine and flour |
| | | | to milk, stirring constantly. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 3OZ| 0.25 Cup | 8. Add salt, paprika, and nutmeg. |
|Paprika, Ground | | 0.25 Cup | Simmer 10 to 15 minutes or |
|Nutmeg, Ground | | 2.00 Tspn| until thickened. Stir as |
| | | | necessary. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 8OZ| 1.00 Cup | 9. While constantly stirring, add |
|Fresh | | | about 1 qt sauce to egg yolks. |
| | | | Pour egg mixture slowly into |
| | | | remaining sauce. Stir to |
| | | | blend well. |
| | | |10. Pour 2 1/2 qt sauce over |
| | | | seafood in each pan. Stir |
| | | | gently. |
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NOTE: 1. In Step 1, any combination of white fish or lobster can be
substituted in part for the fish.
2. In Step 1, 72 lb chicken, broiler-fryer, whole (cut into
quarters or eighths) or 72 lb chicken, broiler-fryer,
quartered may be used.