Recipe for Eggs Au Gratin (Scotch Woodcock) 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
11 qt WATER, WARM
1/2 lb CHEESE CHEDDER
4 oz BUTTER PRINT SURE
1/4 lb BUTTER PRINT SURE
150 x EGGS SHELL
219/500 lb MILK, DRY NON-FAT L HEAT
8 oz BREAD SNDWICH 22OZ #51
Instructions:
Instructions: 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).

SERVING SIZE: 1 CUP (7 1

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