Chapter XVIII · Vegetables and Farinaceous Products · No. 2118
2118—Choux de Bruxelles au Beurre
Cook them, keeping them somewhat firm, and drain without cooling them.
Put them into a sautépan; season them with salt and pepper; add two oz. of butter (per lb. of sprouts) cut into small pieces; cover, and stew in the oven for one-quarter hour.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2118, p. 643. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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