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BRUSSELS SPROUTS(Vegetables) - (The International Jewish Cook Book)
Remove any wilted leaves from the outside of the sprouts, and let them
stand in cold salted water from fifteen to twenty minutes. Put the
sprouts into salted, rapidly boiling water and cook, uncovered, fifteen
or twenty minutes or until tender, but not until they lose their shape.
Drain them thoroughly in a colander; then place them in a saucepan with
butter, pepper and salt, and toss them until seasoned; or mix them
lightly with just enough white sauce to coat them.
No. 155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)Ingredients: Brussels sprouts, butter, pepper, stock, Bechamel
sauce, Parmesan, croutons.
Take off the outside leaves of half a pound of Brussels sprouts,
wash and boil them in salted water. Let them get cool, drain, and
put them in a pie-dish with two ounces of fresh butter, a quarter
pint of very good stock, a little pepper, and a dust of grated
Parmesan. When they are well glazed over, pour off the sauce,
season with three tablespoonsful of boiling Bechamel sauce (No. 3),
and serve with croutons fried in butter.
BRUSSELS SPROUTSBake 4 large potatoes. Cut in half lengthwise and, without breaking
skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon
pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix
with fork. Return to shells, put a few drops of milk on top; rough
with fork; sprinkle with paprika and place in oven until brown.
BRUSSELS SPROUTSSimmer a cauliflower till it is tender. Pour out the liquor, and add to
it a bit of butter, the size of a nut, rolled in flour, a pinch of
nutmeg, a tablespoonful of Gruyère cheese and a little milk.
Bind the sauce with a little feculina flour. At the moment of
serving, pour the sauce over the cauliflower, which you have placed
upright on a dish. The nutmeg and the cheese are indispensable to this
Brussels SproutsWash in cold water, pick off the dead leaves, put them in two quarts of
boiling water, with a tablespoonful of salt, and a quarter teaspoonful
of bi-carbonate of soda. Boil rapidly for twenty minutes with the
saucepan uncovered, then drain in a colander, and serve with drawn
butter or a cream sauce.
Brussels Sprouts With Curry SaucePick over Brussels sprouts, remove wilted leaves, and soak in cold
salt water fifteen minutes. Cook in boiling salted water twenty
minutes, or until easily pierced with skewer. Drain, and pour over
one-fourth cup curry sauce.
Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon
salt, and a few grains paprika. Add yolk of one egg slightly beaten,
one tablespoon olive oil, one and one-half tablespoons vinegar, and a
few drops of onion juice. Cook over hot water, stirring constantly
until mixture thickens. Add one-fourth teaspoon curry powder, one
teaspoon melted butter, and one-eighth teaspoon chopped parsley.
Cavoli Di Bruxelles Alla Savoiarda Brussels SproutsIngredients: Brussels sprouts, butter, pepper, stock, Bechamel sauce,
Take off the outside leaves of half a pound of Brussels sprouts, wash
and boil them in salted water. Let them get cool, drain, and put them in
a pie-dish with two ounces of fresh butter, a quarter pint of very good
stock, a little pepper, and a dust of grated Parmesan. When they are
well glazed over, pour off the sauce, season with three tablespoonsful
of boiling Bechamel sauce (No. 3), and serve with croutons fried in
Brussels SproutsPick off any leaves that may be discolored and wash well a quart of
Brussels sprouts, put into a saucepan with two quarts of boiling water
and a saltspoonful of soda. Boil rapidly until tender--about half an
hour--just before they are done add a tablespoonful of salt. Drain them
in a colander, and if it is not time to serve them stand the colander
over steam to keep them hot. Do not let them remain in the water. When
ready to serve put the sprouts in a vegetable dish and pour over them a
pint of rich cream sauce.
Brussels Sprouts Sausages4 ounces cooked sprouts.
2 ounces mashed potatoes.
2 ounces bread crumbs.
1 ounce butter.
1 teaspoon sage.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 egg and bread crumbs.
Mix the vegetables, bread crumbs and flavouring well together, moisten
with half the egg, form into sausages, roll in the other half of egg and
bread crumbs, and fry in the one ounce of butter or boiling oil.
Clean the sprouts very thoroughly, removing all the decayed and
outside leaves, and when perfectly free from dirt and insects, place
them in plenty of fast-boiling salted water, and boil for about twenty
minutes, or until quite tender but not broken. Keep the lid off all the
time they are cooking, remove the scum as it rises, and be sure and use
no soda. When they are tender, have ready a colander with a cloth laid
in it, lift the sprouts out with an egg slice, and lay them carefully on
the cloth to drain, place about a dozen of the best shaped ones on a hot
plate or dish, slide the remainder gently off the cloth on to a hot
drainer in a vegetable dish, and arrange the reserved ones on the top.
Sprouts are often spoiled in the dishing up, but no vegetable looks and
tastes nicer if properly cooked and served.
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