4069 Chou-fleur á la Polonaise

Method

Drain the cooked cauliflower well and place in a buttered dish; sprinkle with mixed chopped hard-boiled egg yolk and chopped parsley.

At the moment of service, coat with brown butter in which 30 g (1 oz) fine white breadcrumbs per 125 g oz) butter, have been fried to a golden brown.

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