Chou-Fleur à la Polonaise

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Why is this dish called Polish in French cookbooks? Polish sources do not mention it. As so often with traditional French terminology, à la polonaise simply reflects some French notion of Polish food. Why should a combination of browned bread crumbs, chopped eggs, and butter have struck anyone as especially Polish? In the words of Montaigne, Que sais-je?*