Roll Cuisine Corner
WHITE GOLD
by Pierre-Luc Moeys, Owner/Chef Oriole 9
Sauce Polonaise
1/2 cup butter
¼ cup breadcrumbs (home made, NOT store-bought!)
2 eggs, hard-boiled, grated or finely chopped
2 tablespoon finely chopped parsley
Slowly melt half of the butter (1/4 cup) in a small pan, then add the breadcrumbs, and sauté until the crumbs are golden with a slight crunch. Pour this mixture into a bowl, stir in the grated eggs and parsley, and set aside. Slowly melt and brown additional butter, remove from heat, and set aside for later (you’ll see why shortly).
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