Recipe - Cauliflower Polonaise

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

1. ADD FROZEN CAULIFLOWER TO SALTED WATER; RETURN TO A BOIL. COVER; REDUCE
HEAT; ALLOW CAULIFLOWER TO SIMMER 4 MINUTES OR UNTIL TENDER. DRAIN. PLACE
AN
EQUAL QUANTITY IN EACH OF TWO PANS.

2. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP OVER CAULIFLOWER
IN
EACH OF TWO PANS.

3. GARNISH WITH HARD COOKED EGGS.

NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. REF. A02500.

Recipe Number: Q01002

SERVING SIZE: One half CUP(3

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