Brussels Sprouts (Choux de Bruxelles)
[2115—CHOUX DE BRUXELLES A L’ANGLAISE]
Cook them in salted water; drain them well, and dish them on a drainer or in a timbale.
[2116—CHOUX DE BRUXELLES A LA CRÈME]
Cook the sprouts; drain them well without cooling them; stew them in butter, and chop them up. Then combine them with as much fresh cream as possible.
[2117—CHOUX DE BRUXELLES SAUTÉS]
Cook them, and, after having thoroughly drained them, throw them into an omelet-pan containing some very hot butter. Toss them until they are nicely frizzled; dish them in a timbale, and sprinkle them with chopped parsley.
[2118—CHOUX DE BRUXELLES AU BEURRE]
Cook them, keeping them somewhat firm, and drain without cooling them.
Put them into a sautépan; season them with salt and pepper; add two oz. of butter (per lb. of sprouts) cut into small pieces; cover, and stew in the oven for one-quarter hour.