Brussels Sprouts in Cream Sauce

Ingredients

• a quart of sprouts
• a cupful of milk
• one tablespoonful of flour
• two of butter
• one-fourth of a teaspoonful of pepper
• one teaspoonful of salt

Method

1. 1

   Boil sprouts, drain, and add milk to the pan.

2. 2

   Mix flour and butter, stir into milk, and add pepper and salt.

3. 3

   Simmer for 5 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 273. The excerpt below is the record exactly as published.

Brussels Sprouts in Cream Sauce.' Wash and boil a quart of sprouts as for the saute, and after draining them carefully, put a cupful of milk into the stew-pan with the sprouts, and set the pan where its contents will boil. Now beat together one table-spoonful of flour and two of butter. Stir this mixture into the milk, and add one-fourth of a teaspoonful of pepper and one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.