French Onion Soup Recipe

INGREDIENTS:
5 1/4 ga WATER
1 1/2 cup of BUTTER PRINT SURE
1 1/2 cup of CHEESE GRATED 1LB
15 lb ONIONS DRY
2 lb BREAD SNDWICH 22OZ #51
2 cup of FLOUR GEN PURPOSE 10LB
3 cup of SOUP GRAVY BASE BEEF
1 1/2 lb SHORTENING; 3LB
2 teaspoon of PEPPER BLACK 1 LB CN
1/4 cup of WORCESTERSHIRE SAUCE
DIRECTIONS:
1. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED
2. BLEND FLOUR AND PEPPER WITH SAUTE'ED ONIONS. BLEND WELL. ADD SOUP AND
GRAVY BASE AND WATER; ADD 1/4 CUP WORCESTERSHIRE SAUCE. TO SERVE PREPARE 1
RECIPE PARMESAN CROUTONS (RECIPE NO. D-16-2). PLACE 8 CROUTONS IN EACH SOUP
BOWL; POUR SOUP OVER CROUTONS
NOTE: 1. IN STEP 1, 16 LB 10 OZ DRY ONIONS A.P. WILL YIELD 15 LB THINLY
SLICED ONIONS
NOTE: 2. IN STEP 1, 1 LB 14 OZ (2 1/2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100
NOTE: 3. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400
Recipe Number: P00401
DIRECTIONS:
SERVING SIZE: 1 CUP
DIRECTIONS:
From the (actually used today!).
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Green Bean Salad (French) Recipe

INGREDIENTS
1 medium shallot, minced
3 tsp good-quality prepared mustard
1 lb green beans, trimmed
2 tablespoons of white wine vinegar
3 tablespoons of olive oil
1 tablespoon of capers
salt and freshly ground black pepper
DIRECTIONS
Blanch the green beans in salted boiling water for 2 mins. Drain & immediately run under cold water to stop the cooking and retain the green color. Drain thoroughly.
Meanwhile, whisk the mustard and vinegar in a small bowl. Whisking constantly, slowly add 3 tbs olive oil. Add a pinch of salt and several generous turns of black pepper, and then the shallot and capers. Stir to combine.
Transfer to a large bowl & toss with the mustard-vinegar dressing. Taste & adjust seasonings as necessary. Serve immediately.
Serves 4 people.
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