Chou-Fleur A La Polonaise

Ingredients

• the cauliflower
• chopped, hard-boiled egg-yolks
• chopped parsley
• one-half oz. of fine bread-crumbs
• three oz. of butter

Method

1. 1

   Thoroughly drain the cauliflower, and set it on a buttered dish.

2. 2

   Sprinkle it with chopped, hard-boiled egg-yolks and chopped parsley, mixed.

3. 3

   When about to serve, bedew with nut-brown butter, in which one-half oz. of fine bread-crumbs (per three oz. of butter) should have been fried.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 369. The excerpt below is the record exactly as published.

CHOU-FLEUR A LA POLONAISE Thoroughly drain the cauliflower, and set it on a buttered dish. Sprinkle it with chopped, hard-boiled egg-yolks and chopped parsley, mixed. When about to serve, bedew with nut-brown butter, in which one-half oz. of fine bread-crumbs (per three oz. of butter

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