Brussels sprouts à la crème

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 5 min Total: 5 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Soak, trim, and well blanch a pound of sprouts.
  2. Drain them well.
  3. Put them in a sauté or frying pan with about half a gill of good velouté sauce.
  4. Season with salt, pepper, and a grate of nutmeg.
  5. Pour in a gill of single cream or new milk.
  6. Let them simmer very gently for five minutes or so, tossing them pretty constantly over the fire.
  7. Serve very hot.
Original Text · last edited 4 days ago
Brussels sprouts à la crème.—Soak, trim, and well blanch a pound of sprouts, then drain them well, and put them in a sauté or frying pan, with about half a gill of good velouté sauce, season with salt, pepper, and a grate of nutmeg, pour in a gill of single cream or new milk, and let them simmer very gently for five minutes or so, tossing them pretty constantly over the fire. Serve very hot.
Notes
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