Chapter XVIII · Vegetables and Farinaceous Products · No. 2117
2117—Choux de Bruxelles Sautés
Cook them, and, after having thoroughly drained them, throw them into an omelet-pan containing some very hot butter. Toss them until they are nicely frizzled; dish them in a timbale, and sprinkle them with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2117, p. 643. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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