Source: U.S. Department of Defence
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Breaded Liver with Onion and Mushroom Gravy
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 108 01
BREADED LIVER WITH ONION AND MUSHROOM GRAVY
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
414 cal
25 g
25 g
23 g
357 mg
917 mg
33 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
7/8 oz
1/4 cup 2-1/3 tbsp
WATER,WARM
1 lbs
1-7/8 cup
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-7/8 cup
BEEF,LIVER,RAW,SLICED,4 OZ
25 lbs
BREADCRUMBS,DRY,GROUND,FINE
2-5/8 lbs
2 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE
3 lbs
2 qts 3 cup
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
2-3/4 lbs
1 qts 2 cup
SHORTENING
ONION AND MUSHROOM GRAVY
1 gal 2 qts
Method
1
Reconstitute milk; add eggs.
2
Dip liver in milk and egg mixture. Drain.
3
Dredge liver in mixture of crumbs, flour, salt and pepper; shake off excess.
Brown slices on lightly greased 375 F. griddle about 5 minutes per side. CCP: Internal temperature must reach 145 F. or higher
4
for 15 seconds.
5 Serve with 1 recipe Onion and Mushroom Gravy, Recipe No. O 016 09, per 100 portions. Each portion is 1 slice of liver plus 1/4
cup of gravy.
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|
| Yield: 100 | Portion: 4-1/2 Ounces |
| Calories: | 414 cal |
| Carbohydrates: | 25 g |
| Protein: | 25 g |
| Fat: | 23 g |
| Cholesterol: | 357 mg |
| Sodium: | 917 mg |
| Calcium: | 33 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| MILK,NONFAT,DRY | 7/8 oz | 1/4 cup 2-1/3 tbsp | |
| WATER,WARM | 1 lbs | 1-7/8 cup | |
| EGGS,WHOLE,FROZEN | 1-1/2 lbs | 2-7/8 cup | |
| BEEF,LIVER,RAW,SLICED,4 OZ | 25 lbs | ||
| BREADCRUMBS,DRY,GROUND,FINE | 2-5/8 lbs | 2 qts 3 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 3 lbs | 2 qts 3 cup | |
| SALT | 3-3/4 oz | 1/4 cup 2-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| SHORTENING | 2-3/4 lbs | 1 qts 2 cup | |
| ONION AND MUSHROOM GRAVY | 1 gal 2 qts |
| Method: | |
|
1 Reconstitute milk; add eggs. 2 Dip liver in milk and egg mixture. Drain. 3 Dredge liver in mixture of crumbs, flour, salt and pepper; shake off excess. Brown slices on lightly greased 375 F. griddle about 5 minutes per side. CCP: Internal temperature must reach 145 F. or higher 4 for 15 seconds. 5 Serve with 1 recipe Onion and Mushroom Gravy, Recipe No. O 016 09, per 100 portions. Each portion is 1 slice of liver plus 1/4 cup of gravy. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence