BRUSSELS SPROUTS

one of the numerous special varieties of cabbage, cultivated in Belgium since early in the thirteenth century and now grown in every temperate climate. It is distinguished by its long stalk to which are attached a number of miniature cabbages, each an inch or so in diameter, which in the best varieties are when raw nearly as firm and hard as the stalk itself, but when cooked are as tender as fine cauliflower and possess a very delicate flavor. The chief season is from September to January. The outer skins should be peeled off before cooking and boiling should be continued only long enough to make the "Sprouts" tender--their best qualities are lost and they become watery and mushy if overcooked.

added by the pass

Recipes that use brussels sprouts

12 dishes across the Historical Foodie library call for brussels sprouts.

The Epicurean · 12

No. 1337 Rump of Beef a la Boucicault Pointe de Culotte a la Boucicault
No. 1466 Tenderloin of Beef with Vegetables—Whole Filet de Boeuf aux Legumes--Entier
No. 1985 Pullet, English Style Poularde a l'Anglaise
No. 2414 Aspic of Lobster Aspic de Homard
No. 2434 Tenderloin of Beef a la Bouquetiere Filet de Boeuf a la Bouquetiere
No. 2441 Tenderloin of Beef with Vegetables, Mayonnaise Filet de Boeuf aux Legumes, Mayonnaise
No. 250 Cream of Brussels Sprouts Creme de Choux de Bruxelles
No. 2610 Valves' Tongues a la Macedoine Langues de Veau a la Macedoine
No. 2704 Brussels Sprouts Sauted Choux de Bruxelles Sautes
No. 326 Montorgueil Soup Potage a la Montorgueil
No. 677 Jardinière Garnishing Garniture a la Jardinière
No. 707 Puree of Brussels Sprouts Puree de Choux de Bruxelles