156. GARNISH OF BRUSSELS SPROUTS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a plateful of Brussels sprouts ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]
a spoonful of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
two pats of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (2)

Boil a plateful of Brussels sprouts, drain them well, and put them into a stewpan with a spoonful of white sauce, two pats of butter, salt, nutmeg, minionette pepper, and lemon-juice;
toss the whole well together over the fire, and serve.

Original Text

156. GARNISH OF BRUSSELS SPROUTS.
Boil a plateful of Brussels sprouts, drain them well, and put them into a stewpan with a spoonful of white sauce, two pats of butter, salt, nutmeg, minionette pepper, and lemon-juice; toss the whole well together over the fire, and serve.

Notes

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