- Trim the sprouts neatly, wash them thoroughly, and have them all as much of a size as possible, or they will not cook evenly.
- When thoroughly washed (be careful about this, for they harbour insects terribly), put them on in plenty of boiling and well salted water, and boil them sharply in an uncovered pan.
- They must be pressed down occasionally under the water whilst cooking.
- They take about twelve minutes or so to cook, and must not be overdone, or they are spoilt.
- Drain them very carefully, so as to get every drop of moisture from them.
- If properly cooked they should be a delicate green and quite tender.
- Always choose the smallest sprouts, the large ones are fit for nothing but a purée, in which form, however, they are capital, though seldom seen.
Tossed with Butter
- Strain the almost cooked sprouts and dry them gently in a clean cloth.
- Toss them over the fire with a good piece of butter, pepper, salt, and grated nutmeg to taste, till thoroughly cooked.
Choux de Bruxelles au jus
- Parboil the sprouts, then lay them in a pan when well drained and dried.
- Add pepper, salt, and grated nutmeg.
- Finish cooking in some good strong stock or gravy.
With Béchamel or other sauces
- Use béchamel or maître d'hotel or allemande sauce instead of the gravy, of course varying the name.
Fried
- Lightly fry cold sprouts in butter or clarified dripping, seasoned with pepper and salt, and served piping hot.
- Take care in the frying, or the colour will be spoilt.
C. de Bruxelles au gratin
- Place a layer of cold sprouts in a fireproof dish.
- Cover with a layer of grated cheese, minced parsley, a very little chives or shallot, pepper and salt.
- Add more sprouts, and so on till the dish is full, finishing with the cheese, etc.
- Add a few fine breadcrumbs and some morsels of butter or clarified dripping.
- Set it in the oven till it is all hot, and the top nicely browned, and serve.
Brussels Sprouts (Choux de Bruxelles).—Trim the
sprouts neatly, wash them thoroughly, and have them
all as much of a size as possible, or they will not cook
evenly. When thoroughly washed (be careful about
this, for they harbour insects terribly), put them on in
plenty of boiling and well salted water, and boil them
sharply in an uncovered pan. They must be pressed
down occasionally under the water whilst cooking.
They take about twelve minutes or so to cook, and must
not be overdone, or they are spoilt. Drain them very
carefully, so as to get every drop of moisture from
them. If properly cooked they should be a delicate
green and quite tender. Always choose the smallest
sprouts, the large ones are fit for nothing but a purée,
in which form, however, they are capital, though
seldom seen. Brussels sprouts may be cooked in
many ways. For instance, when almost cooked,
strain them and dry them gently in a clean cloth,
then toss them over the fire with a good piece of butter,
pepper, salt, and grated nutmeg to taste, till
thoroughly cooked. Or, parboil the sprouts, then
lay them in a pan when well drained and dried, with
pepper, salt, and grated nutmeg, and finish cooking
in some good strong stock or gravy, serving them as
Choux de Bruxelles au jus. Or béchamel or maître
d'hotel or allemande sauce may be used instead of the
gravy, of course varying the name. Or cold sprouts
may be lightly fried in butter or clarified dripping,
seasoned with pepper and salt, and served piping hot.
They need care in the frying, or the colour will be
spoil. Or, lastly, a layer of cold sprouts may be
placed in a fireproof dish, covered with a layer of
grated cheese, minced parsley, a very little chives
or shallot, pepper and salt, then more sprouts, and so
on till the dish is full, finishing with the cheese, etc.,
to which you add a few fine breadcrumbs, and some
morsels of butter or clarified dripping, then set it in
the oven till it is all hot, and the top nicely browned,
and serve as C. de Bruxelles au gratin.