4063 Choux Frises

Scotch Kale; Choux de Printemps—Spring Cabbage; Leaves of Broccoli, Kohlrabi, Turnip and Swede

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

All of these differentleaves may be prepared a I’Anglaise, i.e. boiled in salted water, or cooked with butter as for Brussels sprouts. These are the only suitable methods of cooking.