How to order dinner and give the dishes their French names — the 1907 course-by-course phrasebook of the Edwardian table.

Brussels Sprouts

1 page in this part of Menus Made Easy.

Brussels Sprouts

Choux de Bruxelles à la Maître d'hôtel are boiled, and served in Maître d'hôtel sauce. Sautés, they are sauté in butter with lemon, etc. À…

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