Called (CHOUX DE BRUXELLES) are small sprouts that grow the stalks of cabbages. They are very green and about the size of large olives when trimmed. They make an excellent accompaniment to boiled beef and form a part of many garnitures.

Brussels Sprouts Boiled

As a vegetable, trimmed, thoroughly washed, thrown into boiling water containing salt and a small piece of common washing soda, boiled till tender with the saucepan lid OFF about fifteen minutes, then turned into a colander, drained, tossed with a little melted butter and served.

Brussels Sprouts Sautees

Prepared, boiled and drained as in the preceding, then placed in a sautoir with butter and lightly fried, seasoned with salt and pepper; served either as a garnish or vegetable.

Brussels Sprouts With Parsley Butter

Same as the preceding, but served with Maitre D'Hotel butter poured over them.

Brussels Sprouts In Cream

Prepared and cooked the same as for " boiled" above, then reheated in a good reduced cream (not cream sauce); served as a vegetable.

Omelet With Brussels Sprouts

The above sprouts in cream, enclosed in a savory omelet; served garnished with some of the sprouts around the omelet and the cream poured over them.

Puree Of Brussels Sprouts

The sprouts prepared as for " brussels sprouts sautees"; after sauteeing they are rubbed through a fine sieve, mixed with egg yolks and butter, seasoned with salt and pepper; used as a garnish or in a soup; if in soup, as follows: the stock of good veal or chicken, seasoned with salt pork and vegetables, thickened lightly with roux, strained, the puree then worked into it. Served with small toast.