Categories: Vegetables 
      Yield: 4 servings 
  
     18 oz Broccoli, frozen 
           Eggs 
      8 tb Breadcrumbs 
           Butter 
           Pepper white 
           Pepper black 
  3 1/2 oz Majonaise 
      2    Dill Pickles 
      1 ts Capers 
      1    Anchovy 
    1/2 bn Parsley 
  
  1.Bring saltwater to a boil in a big pot;add the frozen broccoli, let it 
  simmer for 10 minutes.Dry well on papertowl. 2.Break the eggs into a deep 
  plate and mix well with a fork. 3.Put the breadcrumbs into another deep 
  plate. 4.Cut broccoli into little rosettes and dip first in egg, then in 
  breadcrumbs. 5.Heat the butter in a big skillet;add the rosettes and fry 
  until brown on both sides. 6.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