Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-03
Table and Kitchen.
Brussels Sprouts.

Brussels Sprouts.
The bounteous autumn brings no
more delightful vegetable than the dain-
ty Brussels sprouts. Though so near akin
to the common cabbage. which is regarded
with SO little favor because of Its coarse
ness and disagreeable smell when cooked
in a careless manner by the unlearned and
Indifferent cook, this delicate variety of
cabbage seemingly bears little relation to
its plebeian relative. and its place In Gull
nary affairs is far removed from the very
barest suggestion to "biled pork and cab
bage"-the Brussels sprout assocating only
with the choicest of meats and vegetables.
But It's but common green cabbage after
ALA miniature copy of its coarse. hardy
parent It sprouts from the upright stem
or stalk of the cabbage after the head has
been cut off. These sprouts, which grow from
the size of small olives to the size of APP
pies, are not so generally used in this coun-
try abroad, the limited supply naturally
pla cling them In the line of luxuries. The
probable reason of their scarcity Is be-
cause the market gardener considers the
best way to preserve cabbage through the
cold weather is to pull it up root, stalk
and head and bury 1t head down, in a
mound of earth If, on the other hand,
the heads only are removed and the stalks
allowed to remain standing they will pro-
| duce these small heads or sprouts as long
as the weather keeps favorable, thus max
| ing the cabbage plant of two-fold use and
value.
Cooked Brussels sprouts belong to that
class of dishes known to the professional
cook as Flamande-cooked In Flemish or
| Holland style, these sprouts deriving their
| name from the fact that they have been
| in cultivation near Brussels, as well as
| in other parts of Belgium. since the early
part of the thirteenth century.
Brussels Sprouts in Cream.
| Trim off the loose leaves Of a quart of
I sprouts and throw In cold sailed water.
| Let them stand for half an hour to drive
| out the insects If there are any. Cover
| them with two quarts of boiling water and
| cook uncovered, for about twenty minutes.
| until they are tender, but not long enough
| to lose their shape. When nearly done
| sprinkle tablespoonful of salt in the
| ter AS soon as they are done draw off
| every particle of water. Have ready
| scant cup of cream, dredge teaspoonful
| of -four over the sprouts. add the cream,
| place over the fire and shake the contents
| In the saucepan until the cream boils up
! smooth and thickened.
Buttered Brussels Sprouts.
| Trim the dead leaves from the sprouts.
| wash the heads we'll in sailed water; let
| them stand half an hour Place them In
| a saucepan, cover we'll with water and let
| them cook uncovered until tender. but not
| mushy. When they done drain and
| dry them on a cloth. Put a large table,
| spoonful of butter In saucepan. and when
| this is melted add saltspoonful of salt,
| a dash of pepper and the sprouts. Toss
| them about in the butter until they are
| thoroughly heated through, but do not al
! low them to color. Heap them in pyramid
shape on buttered toast and garniSh with
| crisp strips of bacon and parsley, minced
| fine.
| Brussels Sprouts With Veloute Sauce.
d. o;rf- tl,o
sprouts: drain well, put them in a saucepan
with two tablespoonful of veloute sauce,
season with little salt pepper and nut
| meg. and add half cup of cream or rich
milk. Let 1t heat slowly, but do not allow
to boil for five minutes; stir gently to pre-
vent burning. Turn into heated dish and
serve.
Veloute Sauce.
Mix three level tablespoonfuls of butter
with two of flour, put in saucepan and
heat slowly, stirring while the butter melts,
then let it cook until slightly colored but
not the least brown. Stir in a cup of rich
| chicken broth, add tablespoonful of
grated onion and small piece of bay leaf
Cover and let stand over boiling water for
twenty minutes; put it through gravy
strainer. return to the saucepan, season to
taste with salt pepper and lemon juice Ga
few drops, add half cup of thick. sweet
cream and let stand over hot water few
minutes
Brussels Sprouts, Maitre d'Hotel.
Prepare and broil the sprouts as in pre-
cedng recipes. When drained dry place
them in a large saucepan with an ounce of
butter and heat well. Turn into a heated
dish and pour over them the following
sauce: To half a cup of fresh butter add
a tablespoonful of chopped parsley, the
juice of lemon, pinch of salt and dash
of red pepper. Beat to smooth cream
with a wooden paddle. set over boiling wa
ter and stir rapidly while it heats.
Brussels Sprouts au Parmesan.
Pick over, trim and wash thoroughly, two
quarts of very small Brussels sprouts.
Boil in clear weak broth until tender,
drain quickly and arrange boiling hot in
a deep baking dish with grated parmesan
cheese salt, cayenne and heated butter
placed between layers Of the sprouts and
a layer of grated cheese, butter. ETC.. on
top. Place in a hot oven until top browns
nicely then serve from same dish.
Brussels Sprouts and Beet Salad.
Blanch very small firm sprouts, drain
dry and while still warm moisten them
with a French salad dressing well favored