This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment when making large recipes.
| 750 g 750 g 200 g |
Potatoes, fresh peeled, diced Carrots, fresh, sliced, 2mm Celery, fresh, sliced 2mm |
1. Cook vegetable in water, drain and set aside. |
| 200 g 200 ml 5.5 L |
Cornstarch cold water Chicken Veloute, boiling |
2. Dissolve starch in water. Add gradually to veloute; cook, stirring constantly until thickened. ( I think you could substitute cream of chicken soup, in place of these 3 ingredients or sub. chicken broth for the Veloute part only.) |
| 4.5 kg 950 g |
Diced cooked chicken meat Frozen peas |
3. Add chicken, peas and reserved vegetables. 4. Place 6.4 kg. mixture in each 45 x 30 x 6 cm. steam table pan. Set aside for use in step 8. |
|
800 ml 400 g 10 ml |
TOPPING BATTER skim milk Eggs, whole, frozen, thawed ** Sugar |
5. Combine ingredients and mix thoroughly. |
| 400 g 20 ml 10 ml |
Flour Baking Powder Salt |
6. Mix dry ingredients well, then combine with milk mixture. |
| 75 ml | Vegetable oil | 7. Add the oil; mix well. 8. Pour 900 g. batter over mixture in each pan. 9. Bake at 180 deg. C. for 55 min. (convection oven approx. 35 min.) or until crust is golden. |
**EGGS NOTE: 2 kg. whole eggs (no shell) = 40 large
eggs, or 45 med. eggs.
1 large egg = 50 g
60 large yolks = 1 kg
66 large whites = 1 kg
20 whole eggs (no shell) = 1 L = 1 kg = 1000 gr.
Portion: 270 g.(45 x 30 x 6 steam table pans cut 4 x 6)
Protein 36.74 g.; Fiber 2.73 g
Fat 13.51 g; Carbohydrate 31.35 g.; % of calories from fat 30; Calories 401