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Broccoli Polonaise

 

Author
JWU College of Culinary Arts

Minimum internal temperature 135°F

Yield
20 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00172

Ingredients
US standard
Metric
Broccoli, washed, trimmed, stems peeled
3 pounds
1.4 kilograms
Water, salted
3 gallons
12 liters
Garniture Polonaise
Butter
5 ounces
142 grams
Bread crumbs
5 ounces
142 grams
Eggs, hard-boiled, peeled, grated
5 each
5 each
Parsley, fresh, washed, chopped
2 ounces
57 grams
Salt
To taste
To taste
White pepper, ground
To taste
To taste
Chicken Stock
2 cups
473 milliliters
Preparation
  1. Gather all the ingredients and equipment.
  2. In a stockpot, cook the broccoli in boiling, salted water until knife tender. Shock in an ice bath. When cold, drain and remove.
  3. Hard boil the eggs (see chef’s note.) Peel and grate on box grater.
  4. In a sauté pan, melt 5 ounces (142 grams) of the butter. Add the breadcrumbs, and sauté until golden brown, tossing frequently. Remove and keep warm.
  5. Add the eggs and parsley to the bread crumbs, and season to taste.
  6. Arrange the broccoli neatly in a hotel pan. Add 2 cups chicken stock. Top with Polonaise garnish. Bake in 425° oven for 10 minutes. Keep warm in steam table.