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No 155 Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

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.

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