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Fannie Merritt Farmer
Brussels Sprouts in White Sauce
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Preparation info
Difficulty
Easy
Appears in
top 1000
The Boston Cooking-School Cook Book
By
Fannie Merritt Farmer
Published
1896
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Recipes
Contents
Method
Pick over, remove wilted
leaves
, and soak in
cold water
fifteen minutes. Cook in boiling
salted water
twenty minutes, or until easily pierced with a skewer. Drain, and to each pint add