Title: Cauliflower polonaise
 Categories: 
      Yield: 100 Servings
 
      3 ga WATER; BOILING
    3/4 lb BUTTER PRINT SURE
      9    EGGS SHELL
     20 lb CAULIFLOWER FZ
      1 lb BREAD SNDWICH 22OZ #51
      1 oz 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: 1/2 CUP(3-
  
  From the  (actually used today!).