Boil the heads of broccoli in salted water with a little flour. When cooked take them out and drain well. Then put them in a dish and pour the following sauce over them: Melt some butter, salt, pepper, and a tablespoonful of flour in a sauce-pan, add a glass of boiling water, pouring it in a little at a time, and stirring continually. When cooked, take it off the fire and mix the yolk of an egg beaten up with a piece of butter. Do not put the sauce again on the fire.
Brussels Sprouts ‘alla Crema.’
Clean, and pick off the dead leaves from one and a half pounds of sprouts. Wash well, drain, and cook them in boiling water for seven minutes. Drain again, and cool in cold water. Drain well once more, and put them into a sauté-pan with two tablespoonfuls of Vellutata sauce (see Sauces, p. [127]), one teaspoonful of salt, half a teaspoonful of pepper, and the same of grated nutmeg. Add half a cupful of good cream, and heat (but do not boil) for five minutes, tossing frequently. Put on a dish and serve at once.
Brussels Sprouts ‘al Limone.’
Wash the sprouts and remove any dead leaves. Then put them into boiling salted water and cook for twenty minutes, drain, and place them on a hot dish. Meanwhile mix four ounces of butter with two tablespoonfuls of flour, add a little broth (or water), and stir well until it boils. Just before serving add a good sprinkling of pepper and the juice of two lemons. Pour the sauce over the sprouts and serve up quickly.
Brussels Sprouts ‘sautés.’
Clean and wash the sprouts well, and boil. Then dry, and put them into a sauce-pan with two (or more) ounces of butter (according to the quantity of sprouts); brown them well, and add one or two spoonfuls of white wine vinegar, a little chopped parsley, salt, and pepper. Serve up very hot.