252 Beurre à la Polonaise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook 250 g (9 oz) butter to a nut brown colour, immediately add 60 g (2 oz) very fine white breadcrumbs and cook until the crumbs are a golden brown colour.