This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Remove any wilted outer leaves. Then boil a quart of Brussels sprouts. Add a pint of White Sauce No. 1; mix well, and pour into a buttered baking dish. Bestrew with 3/4 cupful buttered crumbs, mixed with 4 tablespoon-fuls of grated cheese, and brown in a quick oven.
1 pint boiled Brussels sprouts
1 pint blanched chestnuts
Boil the chestnuts for five minutes, and remove the shells and inner skins. This is called blanching. Butter a baking dish, put in a layer of the sprouts, then one of chestnuts cut in pieces; dust on it a little salt, pepper and flour, and continue in this way until all is used. Pour over the stock, which should be well-seasoned, and to which should be added the onion juice. Cover and cook for half an hour in a moderate oven.
Blanch the chestnuts, as described in the recipe for Brussels Sprouts with Chestnuts. Cut them in pieces, saute (fry) them lightly in a little butter, and for each two cupfuls of halved chestnuts allow 1 1/2 cupfuls of brown sauce. Simmer together gently, until the chestnuts are perfectly tender.
Browned Chestnuts with Mushrooms Prepare the mixture as described in the recipe for
Browned Chestnuts, substituting a cupful of boiled and quartered mushrooms, or canned mushrooms, for one cupful of the chestnuts.