Puree de Choux de Bruxelles

Ingredients

• One pound of Brussels Sprouts
• One quart of boiling White Stock
• One gill of thick Cream

Method

1. 1

   Boil the Brussels sprouts until tender, with the lid off and a small piece of soda in the water, drain them, and pass through a sieve.

2. 2

   Then put this into a pan with the stock and cream, season, and get quite hot, but care must be taken that it does not boil, or the colour will be spoilt.

3. 3

   Serve with fried bread.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 9. The excerpt below is the record exactly as published.

Purde de Ohoux de Bruxelles. Ingredients, One pound of Brussels Sprouts. One quart of boiling White Stock. One gill of thick Cream

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