Chiffonade of Lobster

INGREDIENTS:

6 tb WATER
3 EGGS SHELL
8 oz BEETS #10
3 tb ONIONS DRY
2 tb SUGAR; GRANULATED 10 LB
1 3/4 lb SALAD OIL; 1 GAL
2 ts PEPPER BLACK 1 LB CN
1/4 ts PEPPER RED GROUND
1 1/2 ts MUSTARD FLOUR
2 c VINEGAR CIDER
1 oz SALT TABLE 5LB

1. COMBINE MUSTARD FLOUR, SALT, PEPPERS AND SUGAR; BLEND WELL.

2. ADD WATER; MIX THOROUGHLY.

3. ADD OIL AND VINEGAR; MIX WELL.

4. DRAIN BEETS THOROUGHLY; CHOP FINELY. ADD BEETS, EGGS, ONIONS, AND PARSLEY; MIX WELL.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

6. STIR WELL BEFORE USING. : **ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 4, 1 1/2 TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 2. IN STEP 4, 1 2/3 OZ DRY ONIONS A.P. WILL YIELD 1 1/2 OZ MINCED ONIONS.

NOTE: 3. IN STEP 4, 1 1/2 TSP DEHYDRATED PARSLEY MAY BE USED.

NOTE: 4. IN STEP 4, 3/4 OZ FRESH PARSLEY A.P. WILL YIELD 1/2 OZ MINCED PARSELY.

Recipe Number: M06200

SERVING SIZE: 1 TABLESPO