Home

Cauliflower Polonaise (Chou-fleur Polonaise)

ingredients

serves 10
1.5 kg cauliflower
2 juice of lemons
150 g white breadcrumbs
200 g butter
3 sieved hard-boiled eggs
chopped parsley

method

1. Trim away the outer leaves, retaining some of the inner tender leaves; hollow out the stem to a depth of 2 cm, then wash in cold salted water.

2. Place into boiling salted water containing the lemon juice, reboil, skim and simmer for 8 minutes, keeping the cauliflower firm.

3. Drain well, Shallow fry 150 g white breadcrumbs in 200 g butter until golden, toss in 3 sieved hard-boiled eggs and chopped parsley and pour over the cauliflower when serving.

What did you think?

5 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved