Choux de Bruxelles à la Polonaise

Brussels Sprouts with Toasted Crumbs

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Blanch sprouts, cool, and then reheat in boiling water, drain and butter. Put into serving dish, sprinkle with sieved hard-cooked egg yolk and