Brussels Sprouts à la Crème
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.
seasoned with pepper and salt, and served piping hot. They need care in the frying, or the colour will be spoilt. Or, lastly, a layer of cold sprouts may be placed in a fireproof dish, covered with a layer of grated cheese, minced parsley, a ver}" little chives or shalot, pepper and salt, then more sprouts, and so on till the dish is full, finishing with the cheese, &c., 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. Brussels sprouts au lard. — Soak the sprouts in the usual way, choosing the smallest, and trimming them evenly ; then put them on in slightly salted water, and boil for fifteen minutes, when thev must be laid on •/ VEGETABLES. a sieve to drain. Cut 6oz. of either ham or bacon into dice and fry these till crisp, but not discoloured ; now- lift out the bacon, lay the sprouts into the pan it was in, sprinkle the sprouts with coralline pepper, and fry them for five minutes in the bacon fat. Now mix the bacon with them, and turn it all out on to a hot dish, strew a spoonful of grated Parmesan cheese over it and serve very hot. Brussels sprouts d la creme. — Soak, trim, and well blanch a pound of sprouts, then drain them well, and put them in a saute or frying pan, with about half a gill of good veloutc sauce, season with salt, pepper, and a grate of nutmeg, pour in a gill of single cream or new milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.