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.

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).