vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Choux de Bruxelles sautes an Jieuvre
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 385. The excerpt below is the record exactly as published.
Choux de Bruxelles sautes an Jieuvre ( Brussels Sprouts). — Trim and wash one pound of Brussels sprouts ; boil them in salted water in the usual manner. When done take up, drain, and let them get cool. Melt an ounce and a half of fresh butter in a saute or frying pan ; put in the sprouts, season with pepper and a pinch of grated nutmeg, toss the sprouts in the pan over a bright fire for about ten minutes, dish up, sprinkle over a little chopped parsley
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