6 tb Butter or margarine 2 tb Parsley, fresh; chopped
1 c Bread crumbs; fine white 1 Egg, hard-cooked; shelled
2 ts Lemon juice; fresh & chopped
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Melt butter in a skillet. Add bread crumbs and cook until golden. Add
lemon juice, parsley and chopped egg. Serve with vegetables such as
asparagus, cauliflower or brussels sprouts. Makes about 1 cup.
NOTES : This sauce is internationally known as Sauce Polonaise.
from my kitchen toyours….. Dan