Choux De Bruxelles Sautes
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 369. The excerpt below is the record exactly as published.
CHOUX DE BRUXELLES SAUTES Cook them, and, after having thoroughly drained them, throw them into an omelet-pan containing some very hot butter. Toss them until they are nicely frizzled; dish them in a tim- bale, and sprinkle them with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.