Chapter XVIII · Vegetables and Farinaceous Products · No. 2112
2112—Chou-fleur à la Polonaise
Thoroughly drain the cauliflower, and set it on a buttered dish.
Sprinkle it with chopped, hard-boiled egg-yolks and chopped parsley, mixed. When about to serve, bedew with nut-brown butter, in which one-half oz. of fine bread-crumbs (per three oz. of butter) should have been fried.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2112, p. 642. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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