Reference > Farmer's Cookbook > VEGETABLES > Scalloped Brussels Sprouts
  Brussels Sprouts in White Sauce Boiled Cabbage  
CONTENTS · BIBLIOGRAPHIC RECORD

Scalloped Brussels Sprouts

Pick over, remove wilted leaves, and soak in cold water one quart sprouts. Cook in boiling salted water until soft, then drain. Wash celery and cut in pieces; there should be one and one-half cups. Melt three tablespoons butter, add celery, cook two minutes, add three tablespoons flour, and pour on gradually one and one-half cups scalded milk; add sprouts and turn mixture into a baking-dish. Cover with buttered crumbs and bake in a hot oven until crumbs are brown.


CONTENTS · BIBLIOGRAPHIC RECORD
  Brussels Sprouts in White Sauce Boiled Cabbage  
 
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