When they are tender, pour off the water, season with
additional salt and a dash of pepper, and add 2 tablespoonfuls of
butter. Allow the butter to melt over the sprouts and then serve hot.
If a more attractive dish is desired, the Brussels sprouts prepared in
this way may be combined with French lamb chops, as shown in Fig. 7.
Pile up the buttered sprouts in the center of a platter, and then place
broiled or sauted lamb chops, whose ends are trimmed with paper frills,
around the sprouts in the manner shown. 82. CREAMED BRUSSELS
SPROUTS.--A very satisfactory way in which to prepare Brussels sprouts
is to serve a cream sauce over them. This sauce, of course, adds food
value, and at the same time greatly improves the flavor of the
vegetable.
CREAMED BRUSSELS SPROUTS
(Sufficient to Serve Six)
1 qt. Brussels sprouts
2 Tb. butter
2 Tb. flour
1-1/2 c. milk
1 tsp. salt
Dash of pepper
Prepare and cook the sprouts as explained in Art. 80. When they are
tender, drain the water from them. Make a white sauce of the butter,
flour, milk, salt, and pepper. Pour this over the sprouts, heat
together, and serve.
83. SCALLOPED BRUSSELS SPROUTS.--Undoubtedly the most palatable way of
preparing Brussels sprouts is to scallop them. The ingredients used in
the preparation of this dish add food value, as well as flavor.
SCALLOPED BRUSSELS SPROUTS
(Sufficient to Serve Six)
1 qt. Brussels sprouts
3 Tb. butter
2 Tb. flour
1 tsp. salt
2 c. milk
1 c. buttered crumbs
Prepare the sprouts as explained in Art.
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