Brussels Sprouts with Green Grapes

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 2 lb. (1 k.) small firm sprouts
  • ¾ lb. (360

Method

Boil the sprouts as in the previous recipes. Meanwhile, blanch and seed the grapes. Drain the sprouts, toss in the butter for 2 minutes, lightly mix in the grapes, turn into a hot serving dish and serve at once very hot.

This is delicious served in individual dishes as a hot hors-d’oeuvre, with fried croûtons to eat with it. It is also a perfect vegetable to serve with any roast bird, p