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Brussels Sprouts Sauted
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 37. The excerpt below is the record exactly as published.
a good-sized lump of butter and a little salt and pepper. Toss the sprouts in this until they become quite hot again, but do not fry them. Serve on a quar- tered round of buttered toast. BRUSSELS SPROUTS MAITRE D'HOTEL— Boil the sprouts and then place them in a saucepan with a lump of butter and beat them well. Put half a pound of fresh butter in a pan with two tablespoonfuls of chopped parsley, the juice of a couple of lemons, a little salt and white pepper and mix together well with a spatula, and when it boils stir quickly. Place the sprouts on a dish and turn the sauce over them. BRUSSELS SPROUTS SAUTED— One pound of Brussels sprouts should be thoroughly washed and boiled and then put into a pan over the fire together with a good-sized lump of but- ter, a little salt
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