Broccoli Polonaise


    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 frozen cauliflower.
    Fresh steamed cauliflower or broccoli can also be used.
    Serving size 4 oz., serves 50.

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