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Recipe from: The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Servings: About 5 tablespoons
A traditional topping for vegetables, especially cauliflower.
1 tablespoon minced shallots
¼ cup fine dry unseasoned bread crumbs
Prepare the beurre menuière and add minced shallots. Cook over medium heat, stirring, until softened. Add the bread crumbs and cook, stirring, until evenly golden brown. Taste and adjust the seasoning.