Brussels Sprouts à la Polonaise

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound small brussels sprouts
    • salt and freshly ground black pepper
    • 4-6 tablespoons


    Prepare and cook Brussels sprouts.

    Place hot seasoned sprouts in a heated serving dish; pour browned butter over them, sprinkle to taste with grated lemon rind, finely chopped parsley and egg white, and lemon juice.