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Brussels Sprouts. Article XXV |
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Free Books / Cooking / Cooking Vegetables / | |
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Brussels Sprouts. Article XXV |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Choux de Bruxelles. Sprossen Kohl.
No. 250. - Brussels Sprouts are small cabbage sprouts the size of a nut. They get green in the latter part of the fall, and are one of the best of winter vegetables, gradually becoming more and more appreciated in the United States. The plant grows from two to three feet in height, and produces from the axils of the leaves, an abundance of sprouts, which have an excellent and mild flavor.
No. 251. - The culture is the same as for cabbage. If early plants are raised in hot beds they will perfect themselves in September. When the winters are not very severe they may remain in the ground, to be cut as needed.
No. 252. - A variety producing an abundance of sprouts.
No. 253. - A variety producing compact sprouts of excellent quality.
No. 254. - Wash the Sprouts in plenty of cold water, take off the outer leaves, drain them and put them into a saucepan with boiling water lightly salted. Let them cook on a brisk fire until tender, and then immerse them in cold water, and when cold drain them, discarding the fallen leaves from the sprouts. If used as a garniture they should not be boiled as much as when used as a vegetable.
No. 255. - After the sprouts are boiled as in No. 254, spread them on a pan and pick off the outer leaves. Put the sprouts into a saucepan with a piece of butter and season them with salt and pepper. Warm them thoroughly and when ready to serve add some fine chopped parsley.
No. 256. - After the sprouts are prepared as in No. 255, add some Allemande sauce, tossing them well together. Serve with some fine chopped parsley over them.
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No. 257. - When the sprouts are boiled as in No. 254, put them into a flat saucepan with a piece of butter. Season them with salt, pepper and a pinch of sugar. Toss them over the fire until thoroughly warmed, then add some Espagnole sauce. Serve them with a garniture of roast chestnuts and small fried sausages around the dish.
No. 258. - When the sprouts are boiled as in No. 254, put them into a saucepan with a piece of butter. Season them with salt and pepper and toss them over the fire until thoroughly warmed. Dress them in bunches around the dish.
No. 259. - Prepare them the same as in No. 254, adding some butter or Allemande sauce, the juice of a lemon and some fine chopped parsley. Serve in the center of the dish.
No. 260. - When the sprouts are boiled, drain them. Then put them into a saucepan with a piece of butter. Season them with salt, pepper and a little nutmeg. Toss them over the fire, adding some Cream sauce. Should the sprouts not be of a bright green color add some green of spinach. Hub the whole through a fine sieve. Return them to the saucepan and add a piece of butter and a few drops of meat glaze.
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