Chou-Fleur à la Polonaise

Cauliflower with Toasted Crumbs

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Put cauliflower balls into outer green leaves, sprinkle with sieved hard-cooked egg yolks and minced parsley. Toast fine