Recipe for Brussels Sprouts Polonais

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3 gal	WATER, BOILING
3/4 lb	BUTTER PRINT SURE
9 x	EGGS SHELL
20 lb	BRUSSEL SPROUTS FZ
1 lb	BREAD SNDWICH 22OZ #51

Instructions:

Instructions: 1. ADD FROZEN BRUSSELS SPROUTS TO SALTED WATER; RETURN TO A BOIL; COOK UNCOVERED, 7 TO 9 MINUTES. COVER; REDUCE HEAT; COOK 3 MINUTES OR UNTIL TENDER.

DRAIN. PLACE AN EQUAL QUANTITY IN EACH OF TWO PANS.

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

3. GARNISH WITH HARD COOKED EGGS.

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

SERVING SIZE: 1/2 CUP (4

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