Boiled Beef a la Bruxelloise from The Picayune's Creole Cook Book by The Times Picayune Publishing C
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 parb...
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Ingredients
- The Bouilli
- A Dozen Brussels Sprouts
- 4 Tablespoonfuls of Butter
- 3 Sprigs of Parsley
- Salt
- Pepper
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