| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 18 |
oz |
Broccoli, frozen |
|
|
Eggs |
| 8 |
tb |
Breadcrumbs |
|
|
Butter |
|
|
Pepper white |
|
|
Pepper black |
| 3 1/2 |
oz |
Majonaise |
| 2 |
|
Dill Pickles |
| 1 |
ts |
Capers |
| 1 |
|
Anchovy |
| 1/2 |
bn |
Parsley |
INSTRUCTIONS
1.Bring saltwater to a boil in a big pot;add the
frozen broccoli, let it simmer for 10 minutes.Dry well
on papertowl. 2.Break the eggs into a deep plate and
mix well with a fork. 3.Put the breadcrumbs into
another deep plate. 4.Cut broccoli into little
rosettes and dip first in egg, then in breadcrumbs.
5.Heat the butter in a big skillet;add the rosettes
and fry until brown on both sides. 6.For the
sauce;chop the pickle real fine.Cut the anchovy into
little cubes.Chop up the capers finely.Mix it all with
the majonaise and season to taste. Serve the broccoli
with the sauce and fresh bread. Translated by Brigitte
Sealing, Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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