Cauliflower and Broccoli Polonaise (6 servings)

1 cauliflower (about 2 lb)

boiling water

salt

3 slices lemon

1 bunch fresh broccoli (about 1 1/2 lb)

3/4 cup butter or margarine

2/3 cup soft white-bread crumbs

2 tbsp lemon juice

Trim leaves and stem from cauliflower.  Place, stem side down, in large kettle. Cover with boiling water.  Add 1 1/2 tsp salt and the lemon slices.  Bring to boiling; reduce heat; simmer, covered, 20 to 25 minutes, or until tender.  Drain.

Wash and trim leaves from broccoli.  Using a vegetable peeler, remove tough outer skin from stalks.  If stalks are very large, split lenghtwise, right through flowers.  Arrange in single layer in bottom of skillet.

Pour 1/2 cup boiling water over broccoli; sprinkle with 1/2 tsp salt.  Cook over medium heat, covered, 8 to 10 minutes, or until stalks are just tender and water is evaporated.

Meanwhile, slowly heat 1/4 cup butter in a large skillet.  Add bread crumbs, and sauté, stirring, until golden-brown.  Remove crumbs, and ser aside.  In same skillet, melt remaining butter with lemon juice.

Drain Broccoli and cauliflower.  Pour lemon butter over vegetables.  Arrange on serving platter; sprinkle with browned crumbs.

Cauliflower or Broccoli Hollandaise

Cook Cauliflower or broccoli as directed in above recipe, omitting buttered crumbs and lemon butter.

While vegetable is cooking, make Hollandaise Sauce, below.  To serve, pour cause over vegetable on serving platter.

Hollandaise Sauce

4 egg yolks

1/2 cup butter or margarine, melted

3 tbsp lemon juice

1/2 tsp salt

In top of bouble boiler, using wire whisk or fork, slightly beat egg yolks.  Slowly beat in butter.  Cook, stirring, over hot water (water in double-boiler base should not touch pan above) just until thickened.

Remove double-boiler top from hot water.  Gradually beat lemon juice and salt into sauce until as thick as mayonnaise.  Makes about 2/3 cup.