Broccoli polonaise

Yield: 100 Servings

Measure Ingredient
3 gallons WATER; BOILING
¾ pounds BUTTER PRINT SURE
9 \N EGGS SHELL
20 pounds BROCCOLI FZ
1 pounds BREAD SNDWICH 22OZ #51
1 ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. ADD FROZEN BROCCOLI TO SALTED WATER; RETURN TO A BOIL; COOK UNCOVERED, FOR

3 MINUTES. COVER; REDUCE HEAT; COOK 7 TO 9 MINUTES OR UNTIL JUST TENDER.

DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.

2. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP CRUMBS OVER BROCCOLI

IN EACH PAN.

3. GARNISH WITH HARD COOKED EGGS.

NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

Recipe Number: Q01000

SERVING SIZE: 2-3 SPEARS

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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