The Times Picayune Publishing Company

Boiled Beef a la Bruxelloise

Bouilli a la Bruxelloise

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Bouilli
  • A Dozen Brussels Sprouts
  • 4 Tablespoonfuls of Butter

Method

Take about a dozen Brussels Sprouts and blanch them in boiling water. Drain thoroughly and stew in butter with chopped parsley. After they have cooked ten minutes, take them out of the pan and parboil them in fresh butter, which has been melted. Salt and pepper to taste and garnish nicely around the Bouilli and serve.