Recipe or source entry
Brussels Sprouts
Boil the sprouts green; put them into a stewpan with two ounces of fresh butter, some mignionette-pepper, nutmeg, salt, and lemon-juice, and a spoonful of white sauce; toss the whole well together over the fire until the butter is incorporated with them; dish them up with a border of sippets, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/sprouts.html- Legacy revision
8531e8373e9b- Source checksum
9803029ea776819ac684a9c7e8488c7e7fd62dd94ebd84b77425c3cd7d330b4a- Legacy text checksum
43900cc066316030a4755f1fd9d993325948d9ce667535c7d39d34d022209383
Cite this page
Brussels Sprouts. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/sprouts.html