Brussels Sprouts with Parmesan

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (12)
  1. Trim one or two pounds of Brussels sprouts and let them lie for about one hour in cold water with a little salt.
  2. Put them into a stewpan with sufficient fresh cold water to cover them, a little salt, and a tiny piece of soda.
  3. Bring them to the boil, strain off the water, rinse them with cold water.
  4. Put them into a stewpan with water, salt, and soda as before, and let them boil for twelve to fifteen minutes.
  5. Strain them carefully on a sieve taking care not to break them at all.
  6. Butter the bottom of the dish on which they are to be served, and put into it about two tablespoonfuls of Parmesan sauce.
  7. Add a layer of the sprouts, and over them a little more sauce and a little grated Parmesan.
  8. Continue the layers till all the sprouts are dished up in a neat pile.
  9. Pour the remaining sauce over it, and sprinkle it with a little of the grated Parmesan cheese.
  10. Stand the dish on a baking tin with hot water round the dish, and let it stand thus in the oven for twelve to fifteen minutes.
  11. If it is not then of a pretty brown colour, brown it with the salamander or in front of the fire.
  12. Arrange a border of fried croûtons about one inch in length round the sprouts, and serve hot either as a second course or luncheon dish.
Original Text
Brussels Sprouts with Parmesan. (Choux de Bruxelles au Parmesan.) Trim one or two pounds of Brussels sprouts and let them lie for about one hour in cold water with a little salt, then put them into a stewpan with sufficient fresh cold water to cover them, a little salt, and a tiny piece of soda; bring them to the boil, strain off the water, rinse them with cold water and put them into a stewpan with water, salt, and soda as before, and let them boil for twelve to fifteen minutes; then strain them carefully on a sieve taking care not to break them at all; butter the bottom of the dish on which they are to be served, and put into it about two tablespoonfuls of Par- mesan sauce, then a layer of the sprouts, and over them a little more sauce and a little grated Parmesan, continuing the layers till all the sprouts are dished up in a neat pile; then pour the remaining sauce over it, and sprinkle it with a little of the grated Parmesan cheese. Stand the dish on a baking tin with hot water round the dish, and let it stand thus in the oven for twelve to fifteen minutes; if it is not then of a pretty brown colour, brown it with the salamander or in front of the fire. Arrange a border of fried croûtons about one inch in length round the sprouts, and serve hot either as a second course or luncheon dish.
Notes
—