Sautéed Brussels Sprouts
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Brussels sprouts
- butter
- chopped parsley
Instructions
- Cook the Brussels sprouts and drain them well.
- Put them in a frying pan containing very hot butter.
- Sauté them until they are well browned.
- Dish them in a timbale and sprinkle with chopped parsley.