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Brussels Sprouts a LA Maitre Uhotel

Boiled Brussels sprouts served with maître d'hôtel butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Brussels sprouts and butter work together. They rank in the top 34% of all ingredient pairs, and cooks put them together in 20 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Brussels Sprouts a LA Maitre Uhotel

Ingredients

Directions

Prepare

  1. Clean the Brussels sprouts in plenty of cold water and salt.

Cook and serve

  1. Boil the sprouts as directed for green vegetables.

  2. Warm the sprouts over the fire with some maître d'hôtel butter.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Brussels sprouts + buttertop 34% of all pairs
    Smell alikelow
    Cooked together20 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brussels sprouts
The main vegetable; boiling softens them while they keep a bright green colour.
Butter
Adds richness and moisture, carrying the maître d'hôtel flavour over the sprouts.

The step that matters

Boiling the sprouts. Overcooking breaks down the sprouts' cell walls, leaving them grey, mushy and smelling of sulfur. Cook them only until tender, in plenty of salted water, so they stay green and hold their texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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