A Side-dish of Vegetables

Name: A Side-dish of Vegetables
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1½ lb (¾ kg) potatoes, cooked and mashed with plenty of butter and a little milk; 1 egg yolk, well beaten; ½ stick (60 g) butter; Salt and pepper; 2 tablespoons double cream; 1½ lb (¾ kg) potatoes, cooked and mashed with plenty of butter and a little milk; Salt and pepper; 1½ lb (¾ kg) potatoes, cooked and mashed with plenty of butter and a little milk; 1½ lb (¾ kg) potatoes, cooked and mashed with plenty of butter and a little milk; 2 cauliflowers, outer leaves and stalks trimmed; 1 lb (½ kg) brussels sprouts, small and firm, with outer leaves removed; 2 cauliflowers, outer leaves and stalks trimmed; 1¼ cups (3 dl) white sauce; 1 lb (½ kg) brussels sprouts, small and firm, with outer leaves removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

Soyer served this dish as a side-dish at several Reform Club dinners in about 1846. The sauce is very subtle and delicious.

Ingredients

2 cauliflowers, outer leaves and stalks trimmed
1 lb (½ kg) brussels sprouts, small

Europe
United Kingdom
Engalnd
Dinner
Side dish
London
Gluten-free
Vegetarian

Method

Put the cauliflowers into a large saucepan of boiling water with 2 teaspoons of salt. The water should just cover them. Boil, covered, for 20 minutes. If not tender continue to boil for another 5 minutes and test again with a skewer. When tender lift the cauliflowers carefully to avoid breaking and p