Ingrients & Directions


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
Klepach

Yields
1 servings