Chapter XVIII · Vegetables and Farinaceous Products · No. 2119
2119—Purée de Choux de Bruxelles dite Flamande
Three-parts cook the sprouts; drain them well without cooling them, and complete their cooking by stewing them in butter. Rub them through tammy, and add to the resulting purée one-third of its bulk of mashed potatoes.
Heat, add butter away from the fire, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2119, p. 643. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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