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Recipes - CAULIFLOWER POLONAISE

Recipe Name

CAULIFLOWER POLONAISE

Submitted by

jgouker

Recipe Description

Q01002

Quantity	100	Quantity Unit	SERVINGS (1/2 CUP)	Servings
Prep Time (minutes)	25	Cook Time (minutes)	50	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



8	large	egg, whole
1 1/2	gallons	boiling water
40	cups	Cauliflower florets
1	cup	margarine
1 2/3	tablespoon	salt
2	cups	Bread crumbs or crushed cornflakes

Steps

Sequence	Step

1	PAN SIZE: 12 BY 20 BY 2 1/2 INCH STEAM TABLE PAN 50 SERVINGS PER PAN.
2	PREPARATION INSTRUCTIONS: MELT BUTTER OR MARGARINE.
3	HARD COOK EGGS AS FOLLOWS: A. REMOVE EGGS FROM REFRIGERATION 30 MINUTES BEFORE USING. B. PLACE EGGS IN BASKETS; COVER WITH HOT WATER. C. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 TO 15 MINUTES. DO NOT BOIL. D. REMOVE FROM WATER; PLUNGE INTO COLD RUNNING WATER IMMEDIATELY AFTER COOKING; ADD ICE, IF NECESSARY, TO COOL EGGS; REFRIGERATE UNTIL READY TO USE. E. CHOP EGGS JUSST PRIOR TO USE IN STEP 4.
4	2. ADD FROZEN CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL; COVER; REDUCE HEAT; ALLOW CAULIFLOWER TO SIMMER 4 MINUTES OR UNTIL JUST TENDER. DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN. 3. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP CRUMBS OVER CAULIFLOWER IN EACH PAN. PARTIAL PAN; USE LESS BREAD CRUMBS. 4. GARNISH WITH HARD COOKED CHOPPED EGGS. CCP: HEAT TO 145 F. OR HIGHER FOR 15 SECONDS. HOLD AT 140 F. OR HIGHER FOR SERVICE.

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