Creamed Brussels Sprouts

Ingredients

• Pick over 1 pt. brussels sprouts
• add 1 c Medium White Sauce (2 T flour)

Method

1. 1

   Soak brussels sprouts in cold water for 15 minutes, cook in boiling salted water for 20 minutes until tender.

2. 2

   Drain and add to white sauce before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 167. The excerpt below is the record exactly as published.

CREAMED BRUSSELS SPROUTS CUCUMBERS WITH FRENCH DRESSING RASPBERRY SPONGE Planked Shad Clean and split a 3 lb. shad. Put the skin side down on oak plank i inch thick, and a little longer and wider than the fish, sprinkle with salt and pepper and brush over with melted butter. Bake 25 m in a hot oven. Remove from the oven, spread with butter and garnish with parsley and lemon. The fish should be served on the plank. In this instance make a border of Duchess potatoes around it. Planked fish can be well cooked in a gas oven having the flame over the fish. Duchess Potatoes To 2 c hot riced potatoes add 2 T butter, ^ t salt and the yolks of 2 eggs or i whole egg slightly beaten. Shape wnth a pastry bag, using star or rose point, make a border around the fish on the plank, brush over with beaten egg diluted with i t water, and brown in a hot oven. MAY MENUS 303 Creamed Brussels Sprouts Pick over i pt. brussels sprouts, remove the wilted leaves, then soak in cold water 15 m; cook 20 m or until tender in boiling salted water. Drain, add i c Medium White Sauce (2 T flour)

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