BRUSSELS SPROUTS (Choux de Bruxelles), both on account of their convenient size and superior flavour, are susceptible of delicate treatment for garnishes, &c. Their boiling must be conducted in the manner indicated for cabbages; i.e., in plenty of water which must be boiling, well salted, and allowed to steam freely with the lid off. Care must be taken not to overdo them or the will be spoiled. It is also necessary to choose the dish of sprouts all the same size, or the small ones will be overdone. Having been thus cooked and well drained, they can be served according to recipe number two just given for cabbage, à la sauce blanche, and also in the following methods:—
1. A la maître d'hôtel.—Stirred in butter in a stew-pan, a pat of maître d'hôtel butter being melted over them, and a sprinkling of salt and pepper.
2. A la Lyonnaise.—Fry a small shallot cut into thin rings in half an ounce of butter; when a golden colour, add one pound of boiled sprouts, work them together in the pan for a minute, and serve very hot.
3. Au jus.—Gently simmered after blanching in strong broth not thickened, but slightly flavoured with spice.
4. Au beurre.—Simply tossed in a good allowance of melted butter, with pepper and salt.
5. A la crème.—Served with a coffee-cupful of béchamel sauce poured over them.
6. A la poulette.—Sent to table with a libation of good poulette sauce.
Cold sprigs of cauliflower and sprouts are nice when eaten plain with a tartare sauce accompanying them. A dressing of oil, vinegar, salt, pepper, and minced shallot is also a happy way of improving them; and I can recommend this:—Cut some slices of bread into fancy shapes, or simple oblongs; fry them in butter a golden brown, spread over them some hot minced greens, or pieces of sprouts, and serve them with a nice brown or white sauce, or with a layer of buttered eggs on the top of the greens.