18 oz Broccoli, frozen
Eggs
8 tb Breadcrumbs
Butter
Pepper white
Pepper black
3 1/2 oz Mayonnaise
2 Dill pickles
1 ts Capers
1 Anchovy
1/2 bn Parsley
Bring salt water to a boil in a big pot; add the frozen broccoli,
let it simmer for 10 minutes. Dry well on paper towel.
Break the eggs into a deep plate and mix well with a fork.
Put the breadcrumbs into another deep plate.
Cut broccoli into little rosettes and dip first in egg, then in
breadcrumbs.
Heat the butter in a big skillet; add the rosettes and fry until
brown on both sides.
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
