à la Polonaise

Polish Style

I was well into my 20s before I realised that there was a special French culinary phrase to describe, what to me, was just the regular topping that my mother and aunties put onto certain cooked vegetables.

Within my family I had never been served cauliflower, Brussels sprouts  or whole green beans without a lovely crispy buttery breadcrumb mixture.

I have not discovered when this term was first used in France but some sources think it might have come into use in the early part of the 19th century when many Polish political émigrés came to France and in particular Paris.

Method for the Vegetables

Cook your cauliflower, Brussels sprouts or whole green bean in whatever way you like best.

You can if you wish cook the cauliflower whole – this can have quite a good effect when served.

I like to steam the vegetables as I find I can get them just right – cooked – but still with a bit of bite this way.

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Steamed Brussels Sprouts

Place the cooked (and drained if necessary) vegetables in a serving dish.

Pour the buttery topping over the vegetables.

You will get a buttery crunchy taste which is a contrast to the vegetables.

Method for the  à la Polonaise topping

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Butter & Breadcrumbs
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Preparing the Breadcrumbs

 

 

 

 

 

 

 

 

The topping is made by melting in a saucepan 2 to 3 tablespoonfuls of butter.

(If you use unsalted butter then add a pinch or two of salt)

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Melting the Butter

 

 

 

 

 

Add to this around 2 tablespoonfuls of dried breadcrumbs and keep on the heat and stir for a few minutes.

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Preparing the Breadcrumbs
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Butter & Breadcrumbs

 

 

 

 

 

Pour the buttery mix over the vegetables.

Cauliflower à la Polonaise – served in a Royal Doulton serving dish. The pattern is Carnation produced from 1982 to 1998.

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Brussels Sprouts à la Polonaise – served in a Royal Doulton serving dish. The pattern is Roundelay produced from 1970 to 1997.

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Royal Doulton – Roundelay

Whole green beans à la Polonaise

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Added Note

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Some cookery books say that chopped hard boiled eggs and chopped flat leaf parsley are added to the topping.

Personally I have not found this to be usually so, although chopped hard boiled eggs are added to many salads and to certain soups in Poland and chopped flat leafed parsley is very often used as a garnish.

Polish Mixed Vegetable Salad

Before the days of shops that sell fresh and frozen produce all year round from all over the world, this salad could be made in the autumn and winter using bottled or tinned vegetables.

This salad is made using mainly cooked chopped vegetables and the aim is to make it colourful and to balance the colours and size of the ingredients.

The main three colours are white, green and orange.

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Salad in a Royal Doulton Dish – Carnation – 1982 to 1998

White

The white is achieved from: potatoes, celeriac or  white beans such as haricot or cannellini  or even tinned baked beans with the sauce rinsed off.

Green

The green is achieved from peas , whole green beans or gherkins. I use frozen peas or whole green beans.

Orange

The orange is achieved from carrots or bottled paprika.

The following salad was made from potatoes, carrots and whole green beans which were cooked before assembling.

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Steam the Potatoes and Carrots

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Boil or steam the whole green beans.

Once the vegetables have cooled then chop them into small pieces.

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Mix the vegetables together with several tablespoonfuls of mayonnaise – original or light – just enough to lightly coat the vegetables.

Add salt and pepper to taste.

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Variation 1

Add 2 hard boiled eggs which have been chopped to the salad.

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Mixed Vegetable Salad with Hard Boiled Eggs

Variation 2

Use Celeriac instead of potato.

Peel the celeriac then cut it up into large pieces and steam these – chop the cooked celeriac into smaller pieces when it has cooked and cooled.