[Illustration: FIG. 6]
79. BRUSSELS SPROUTS, as shown in Fig. 6, look just like tiny green
heads of cabbage. These heads grow along a stem that protrudes above the
surface of the ground in much the same way as does the stem to which a
head of cabbage is attached. The heads are cut from the stem and then
usually packed in quart boxes. It is in such boxes as these that they
are found in the markets, where they can be purchased from December
until early spring. They are considered a great delicacy because of the
fineness of their flavor, which rivals that of cauliflower and, while
closely resembling that of cabbage, is much superior to it. In food
value, they are somewhat higher than cauliflower, but about equal
to beets.
80. COOKING OF BRUSSELS SPROUTS.--To prepare Brussels sprouts for the
table, break off the outside leaves from the heads, and then in order to
remove any bugs that may be lodged in the heads, allow them to stand in
cold salted water for 1 hour or so before cooking. After removing the
sprouts from the salted water, pour enough boiling water over them to
cover them well, add 1 teaspoonful of salt to each quart of water, and
boil without any cover on the kettle until they can be easily pierced
with a fork. Care should be taken not to overcook the sprouts, for when
they are cooked too long they become red in color and develop a
strong flavor.
[Illustration: FIG. 7]
81. BUTTERED BRUSSELS SPROUTS.--When Brussels sprouts are properly
cooked and then seasoned with salt and pepper and flavored with butter,
an appetizing dish is the result. To make such a dish for about six
persons, prepare and cook 1 quart of Brussels sprouts in the manner just
explained. When they are tender, pour off the water, season with
additional salt and a dash of pepper, and add 2 tablespoonfuls of
butter. Allow the butter to melt over the sprouts and then serve hot.
If a more attractive dish is desired, the Brussels sprouts prepared in
this way may be combined with French lamb chops, as shown in Fig. 7.
Pile up the buttered sprouts in the center of a platter, and then place
broiled or sauted lamb chops, whose ends are trimmed with paper frills,
around the sprouts in the manner shown. 82. CREAMED BRUSSELS
SPROUTS.--A very satisfactory way in which to prepare Brussels sprouts
is to serve a cream sauce over them. This sauce, of course, adds food
value, and at the same time greatly improves the flavor of the
vegetable.
CREAMED BRUSSELS SPROUTS
(Sufficient to Serve Six)
1 qt. Brussels sprouts
2 Tb. butter
2 Tb. flour
1-1/2 c. milk
1 tsp. salt
Dash of pepper
Prepare and cook the sprouts as explained in Art. 80. When they are
tender, drain the water from them. Make a white sauce of the butter,
flour, milk, salt, and pepper. Pour this over the sprouts, heat
together, and serve.
83. SCALLOPED BRUSSELS SPROUTS.--Undoubtedly the most palatable way of
preparing Brussels sprouts is to scallop them. The ingredients used in
the preparation of this dish add food value, as well as flavor.
SCALLOPED BRUSSELS SPROUTS
(Sufficient to Serve Six)
1 qt. Brussels sprouts
3 Tb. butter
2 Tb. flour
1 tsp. salt
2 c. milk
1 c. buttered crumbs
Prepare the sprouts as explained in Art. 80. Cook them in boiling salted
water until they are tender, and then drain. Make a white sauce of 2
tablespoonfuls of the butter, flour, salt, and milk. Butter the crumbs
by pouring 1 tablespoonful of melted butter over them, stirring until
well blended. Place one-fourth of the crumbs in the bottom of a baking
dish, add about half of the sprouts, and place another fourth of the
crumbs over the sprouts. Add the remaining half of the sprouts and pour
the sauce over these. Sprinkle the rest of the crumbs over the top,
place in the oven, and bake until the crumbs are brown and the
ingredients thoroughly heated.