Cauliflower a la Polonaise

Ingredients

• a cauliflower
• 2 oz. of butter
• a handful of fresh breadcrumbs

Method

1. 1

   Trim and divide the cauliflower into small sprigs, wash, and boil in salted water until tender.

2. 2

   Drain and arrange in a deep dish.

3. 3

   Melt butter in a frying pan, fry breadcrumbs until golden, then pour over the cauliflower and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

Cauliflower a la Polonaise. Trim a cauliflower, divide in small sprigs, wash well and boil in salted water until they are tender to the touch. Drain on a sieve, arrange neatly in a deep vegetable dish, placing the exterior of the cauliflower against the side of the dish, and keep hot. Melt 2 oz. of butter in a frying-pan and fry in it a handful of fresh breadcrumbs

Cook this with the app: pantry check, scaling, and the assistant.