Yield: 25 4”x 6” pieces. 1 lb. sourdough bread slices, dry or slightly toasted, cut into 1” pieces 1 Chicken of the Sea® Premium Pink Salmon (40 oz. pouch), flaked 2 lb. fresh asparagus, woody ends removed, blanched and cut into 1” pieces 1 1⁄2 cups green onions, chopped 1⁄2 lb. Parmesan cheese, shredded 1⁄4 lb. Gruyere cheese, shredded 2 dozen large eggs 1 1⁄2 qt. milk 2 Tbsp. fresh dill 2 Tbsp. thyme 2 Tbsp. salt 1 1⁄2 tsp. white pepper Cover the bottom of a 12”x 20”x 2” hotel pan with ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.