Purée de Choux de Bruxelles, Otherwise Flamande
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one lb. of very fresh Brussels sprouts
- three oz. of butter
- one pint of white consommé
- two medium-sized quartered potatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Parboil and drain one lb.
- of very fresh Brussels sprouts.
- Set them to stew gently in three oz.
- of butter;
- moisten with one pint of white consommé;
- for the leason add two medium-sized quartered potatoes, and complete the cooking.
- Rub the whole through tammy, finish the purée with milk, despumate it in the usual way, and add butter when dishing up.
- Garnish with small bread dice fried in butter.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board