123. PUREE 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 (9)

a good plateful of Brussels sprouts ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]
a ladleful of good white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]
a little spinach-green ↝ Spinach, raw [Vegetables and Vegetable Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of glaze ↝ Carrots, glazed, cooked [Carrots]

Instructions (6)

Boil a good plateful of Brussels sprouts.
Place the boiled Brussels sprouts in a deep sauta-pan with a ladleful of good white sauce, nutmeg, minionette pepper, a little salt, and a pinch of sugar.
Reduce the whole on a brisk fire, stirring all the time with a wooden spoon.
Rub the purée through a tammy in the usual manner.
Put the purée into a small stewpan.
Previously to using the purée, add a little spinach-green, a pat of butter, and a piece of glaze.

Original Text

123. PUREE OF BRUSSELS SPROUTS.
BOIL a good plateful of Brussels sprouts, place them in a deep sauta-pan with a ladleful of good white sauce, nutmeg, minionette pepper, a little salt, and a pinch of sugar; reduce the whole on a brisk fire, stirring all the time with a wooden spoon; rub the purée through a tammy in the usual manner, and afterwards put it into a small stewpan; previously to using the purée, add a little spinach-green, a pat of butter, and a piece of glaze.

Notes

—