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.
No. 156. Barbabietola alla Parmigiana (Beetroot)
Ingredients: Beetroot, white sauce, Parmesan, Cheddar.
Boil a beetroot till it is quite tender, peel it, cut into slices, put it in a fireproof dish, and cover it with a thick white sauce. Strew a little grated Parmesan and Cheddar over it. Put it in the oven for a few minutes, and serve very hot in the dish.