1192. BRUSSELS-SPROUTS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
main
Instructions (4)
  1. Boil the sprouts green.
  2. Put them into a stewpan with 4 oz. of fresh butter, some mignonnette pepper, nutmeg, salt, and lemon-juice, and a ragout-spoonful of Velouté sauce (No. 4).
  3. Toss the whole well together on a stove-fire until the butter is incorporated with them.
  4. Dish them up with a border of fleurons.
Original Text
1192. BRUSSELS-SPROUTS. Boil the sprouts green, put them into a stewpan with 4 oz. of fresh butter, some mignonnette pepper, nutmeg, salt, and lemon-juice, and a ragout-spoonful of Velouté sauce (No. 4); toss the whole well together on a stove-fire until the butter is incorporated with them; then, dish them up with a border of fleurons.
Notes
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