Recipe#1086

Servings: YIELD: 100 Portions (4 Pans)
Portions: 2 to 3 Stalks Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature:

INGREDIENTS

20 lb. cauliflower, frozen
3 tbsp. (2 oz) salt
2 gal. water, boiling
1 qt. (1 lb) bread crumbs, dry
3 cups (1 lb 8 oz) butter or margarine, melted
9 eggs, hard cooked, chopped

INSTRUCTIONS

Add broccoli to salted water. Bring to a boil; reduce heat and allow cauliflower to simmer 4 minutes or until tender. Drain. Place an equal quantity in each pan. Brown crumbs in butter or margarine. Spread 1 cup over broccoli in each pan. Garnish with hard cooked eggs.