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Puree De Choux De Bruxelles, otherwise Flamande
From A guide to modern cookery, 1909
Serves 4
Garnish with small bread dice fried in butter.
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 131. The excerpt below is the record exactly as published.
PUREE DE CHOUX DE BRUXELLES, otherwise FLAMANDE Parboil and drain one Ib. of very fresh Brussels sprouts. Set them to stew gently in three oz. of butter; moisten with one pint of white consommé; for the leason add two medium-sized quartered potatoes
Cook this with the app: pantry check, scaling, and the assistant.