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Cauliflower Polonaise for 100


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Servings: 100 Portions (4 Pans)
Portions: 2 to 3 Stalks Each
Pan Size: 12 by 20-inch Steam Table Pan

20 lb. cauliflower, frozen
3 tablespoon (2 oz) salt
2 gallon water, boiling
1 quart (1 lb) bread crumbs, dry
3 cups (1 lb 8 oz) butter or margarine, melted
9 eggs, hard cooked, chopped

Add broccoli to salted water. Bring to a boil; reduce heat and allow cauliflower to
simmer 4 minutes or until tender. Drain. Place an equal quantity in each pan. Brown
crumbs in butter or margarine. Spread 1 cup over broccoli in each pan. Garnish with hard
cooked eggs.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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