Boiled Beef a la Bruxelloise

Bouilli a la Bruxelloise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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.