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Brussels Sprouts Polonaise
Source: U.S. Department of Defence

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VEGETABLES No.Q 010 01
BRUSSELS SPROUTS POLONAISE
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
73 cal
10 g
4g
3g
24 mg
187 mg
31 mg
Ingredient
Weight
Measure
Issue
BRUSSELS SPROUTS,FROZEN
20 lbs
3 gal 2-5/8 qts
WATER,BOILING
16-3/4 lbs
2 gal
SALT
1 oz
1 tbsp
1 lbs
1 qts
BREADCRUMBS,DRY,GROUND,FINE
BUTTER,MELTED
8 oz
1 cup
1 lbs
9 Eggs
EGG,HARD COOKED,CHOPPED
Method
1 Add frozen brussels sprouts to boiling, salted water; return to boil; cook UNCOVERED for 7 to 9 minutes. Cover; reduce heat;
cook 3 minutes or until tender. Drain. Place an equal quantity in each pan.
2 Brown crumbs in butter or margarine. Sprinkle 1 cup crumbs over brussels sprouts in each pan.
3 Garnish with hard cooked eggs.CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.



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Brussels Sprouts Polonaise

Yield: 100 Portion: 1/2 Cup
Calories: 73 cal
Carbohydrates: 10 g
Protein: 4g
Fat: 3g
Cholesterol: 24 mg
Sodium: 187 mg
Calcium: 31 mg

Ingredient Weight Measure Issue
BRUSSELS SPROUTS,FROZEN 20 lbs 3 gal 2-5/8 qts
WATER,BOILING 16-3/4 lbs 2 gal
SALT 1 oz 1 tbsp
BREADCRUMBS,DRY,GROUND,FINE 1 lbs 1 qts
BUTTER,MELTED 8 oz 1 cup
EGG,HARD COOKED,CHOPPED 1 lbs 9 Eggs

Method:
1 Add frozen brussels sprouts to boiling, salted water; return to boil; cook UNCOVERED for 7 to 9 minutes. Cover; reduce heat;
cook 3 minutes or until tender. Drain. Place an equal quantity in each pan.
2 Brown crumbs in butter or margarine. Sprinkle 1 cup crumbs over brussels sprouts in each pan.
3 Garnish with hard cooked eggs.CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/brussels_sprouts_polonaise.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence