This recipe is in metric and the conversion is in the brackets. Many commercial recipes
have the ingredients measured by weight, a scale is a good investment when making large recipes.
|4.6 kg.||(10 lb.)||broccoli spears, frozen, chopped coarse||Cook broccoli. Place into two steam table pans.|
|6||(6)||eggs, whole fresh, hard cooked,||Combine the next 5 ingredients and sprinkle 230 gr. (1/2 lb.) mixture over broccoli in each pan.|
|100 ml.||(1/2 c)||parsley, fresh chopped fine|
|70 g.||(2 1/2 oz.)||bread crumbs, white, dried,|
|4 ml.||(3/4 tsp.)||salt|
|1 ml||(1/8 tsp.)||pepper|
|100 g.||(1/4 c.)||margarine, soft, melted||Pour half the margarine over mixture in each pan.
Bake at 180 C (350 F) for 15 min. (convection oven approx. 10 min.)
Variation: Cauliflower Polonaise: Replace frozen broccoli with
Fresh steamed cauliflower or broccoli can also be used.
Serving size 4 oz., serves 50.