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Brussels Sprouts with Lenox Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Brussels Sprouts with Lenox Sauce

Ingredients

Directions

  1. Pick over Brussels sprouts and remove wilted leaves.

  2. Soak Brussels sprouts in cold water for 15 minutes.

  3. Cook in boiling salted water with a pinch of coarse sea salt for 20 minutes, or until easily pierced with a skewer.

  4. Drain the Brussels sprouts and place them in a hot serving dish.

  5. Pour Lenox sauce over the Brussels sprouts.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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