Chapter XVIII · Vegetables and Farinaceous Products · No. 2115
2115—Choux de Bruxelles à l’Anglaise
Cook them in salted water; drain them well, and dish them on a drainer or in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2115, p. 643. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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