4074 Choux de Bruxelles à la Bonne Femme

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the sprouts in boiling salted water keeping them firm; drain but do not cool them.

Place in a shallow pan with 50 g (2 oz) butter cut into small pieces per 500 g (1 lb 2 oz) sprouts; season with salt and pepper, cover and cook in the oven for 15 minutes.