Choufleur a la Polonaise

Ingredients

• 1 cauliflower
• 2 table-sps. white bread-crumbs
• 1 hard-boiled egg
• 2 oz. butter
• chopped parsley

Method

1. 1

   Cook the cauliflower, drain it well, and press it gently in a cloth to shape it.

2. 2

   Place it in a vegetable dish and sprinkle with a mixture of chopped parsley, chopped white of egg, and sieved yolk.

3. 3

   Keep warm over hot water.

4. 4

   Melt the butter in a saucepan, let it brown slightly, add the bread-crumbs, and fry until golden brown.

5. 5

   Pour over the cauliflower and sprinkle with more chopped mixture.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 222. The excerpt below is the record exactly as published.

Choufleur a la Polonaise) 1 cauliflower. 2 table-sps. white bread- J hard-boiled egg. crumbs. 1 dessert-sp. 2 oz. butter. chopped parsley

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