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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Metric Instant Conversions
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here
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