Spanish, level 1 translationSpanish, level 2 translationSpanish, level 3 translationSpanish, level 4 translationSpanish, level 5 translationSpanish, level 6 translationSpanish, level 7 translationSpanish, level 1 stretch translationSpanish, level 2 stretch translationSpanish, level 3 stretch translationSpanish, level 4 stretch translationSpanish, level 5 stretch translationSpanish, level 6 stretch translationSpanish, level 7 stretch translation
The International Jewish Cook Book · Chapter 100Brussels Sprouts
This chapter is not translated yet. You are reading the original.
Remove any wilted leaves from the outside of the sprouts, and let them stand in cold salted water from fifteen to twenty minutes. Put the sprouts into salted, rapidly boiling water and cook, uncovered, fifteen or twenty minutes or until tender, but not until they lose their shape. Drain them thoroughly in a colander; then place them in a saucepan with butter, pepper and salt, and toss them until seasoned; or mix them lightly with just enough white sauce to coat them.