Toastmaster 1427 User Manual

C

OUNTERTOP

 F

RYERS

Seasoned Flour

6 cups

Blot moisture from food portions.

Eggs

1 each

Dredge in seasoned flour. Dip in egg
wash. Dredge in fine crumbs. Repeat

Bread crumbs

approx.

last two steps for thicker crust. NOTE:

cracker crumbs

1 pound for

For liquid in egg wash use milk or half

or cornmeal

50 portions

milk & half water. If condensed milk is
used, always mix half & half with water.
Milk gives best color, water a tenderer
crust. Fine cracker crumbs or cornmeal
give lighter color than bread crumbs.

Eggs

6 each

Sift dry ingredients together. Combine

Milk

3 cups

with milk, beaten eggs & shortening.

Flour

4 cups

NOTE: Liquid may be half milk, half water

Salt

2 teaspoons

or condensed milk & water. Other sea-

Baking Powder

1 tablespoon

sonings may be added - pepper, onion,

Shortening

4 tablespoons

salt, etc. Keep your batter at room temp-
erature & make small batches frequently.

Leg of Veal

2-3/4 pounds

Cut veal slices into size approximately

Cut 1/4" thick

four ounces each. With point of knife

Flour

1/4 pound

sever all connecting membranes at one

Salt

1/2 teaspoon

inch intervals. This is important to pre-

Eggs

2 each

vent curling. Dredge in seasoned flour &

Milk

1/4 cup

bread crumbs. (See breading directions) Bread

Crumbs

1/4 pound

Fry in shortening at 365°F (184.8°C) for 4 to
5 minutes.

Chicken

Clean & split chicken in half. Wash & dry.

1-1/2 pound fryers

7-1/2 pounds

Roll thoroughly in seasoned flour. Fry in

Salt

1 teaspoon

shortening at 350°F (176.5°C) for 12 to

Flour

1/2 pound

15 minutes.

Clams

5 dozen

Blend flour and seasonings. Stir in milk

Flour

2 cups

and beat in eggs. Dry clams and dip in

Salt

3/4 teaspoon

batter. Fry in shortening at 365°F

Other seasonings

to taste

(184.8°C) for 2 or 3 minutes.

Milk

3 cups

Eggs

3 each

Toastmaster

®