Chapter XVIII · Vegetables and Farinaceous Products · No. 2116
2116—Choux de Bruxelles à la Crème
Cook the sprouts; drain them well without cooling them; stew them in butter, and chop them up. Then combine them with as much fresh cream as possible.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2116, p. 643. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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