Recipe - Broccoli Polonaise

3 ga WATER; BOILING
Three fourths pound BUTTER PRINT SURE
9 EGGS SHELL
20 pound BROCCOLI FZ
1 pound BREAD SNDWICH 22OZ #51
1 ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN

1. ADD FROZEN BROCCOLI TO SALTED WATER; RETURN TO A BOIL; COOK UNCOVERED,
FOR
3 MINUTES. COVER; REDUCE HEAT; COOK 7 TO 9 MINUTES OR UNTIL JUST TENDER.
DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.

2. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP CRUMBS OVER
BROCCOLI
IN EACH PAN.

3. GARNISH WITH HARD COOKED EGGS.

NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

Recipe Number: Q01000

SERVING SIZE: 23 SPEARS

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.