Brussels Sprouts à la Bonne femme
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Brussels sprouts
- salt
- pepper
- butter
Instructions
- Cook the Brussels sprouts, keeping them a little firm, and drain them without refreshing them.
- Put them in a sauté dish and season with salt and pepper.
- Add 50 grammes of butter, divided into small pieces, per pound of sprouts.
- Cover and stew in the oven for a quarter of an hour.