2150—Hop Sprouts (Jets de Houblon)

The eatable part is separated from the fibrous by breaking off the ends of the sprouts, as in the case of asparagus or sprew. After having washed them in several waters, cook them in salted water containing, per every quart, the juice of one half-lemon.

Hop sprouts may be prepared with butter, cream, velouté, &c. When served as a vegetable, they are invariably accompanied by poached eggs, which are laid in a crown round them and alternated by comb-shaped croûtons fried in butter.