Master Class, #22 | 7:27 pm | 12 February 2005

I know I’m missing something, it’s been too long and I’ve lost track. Cleaning house, because I have something big for you tomorrow. Very, very big… So! Anyway…

Mastering the Art of French Cooking, vol. 1

Choux de Bruxelles à la Crème, p. 453
Brussels Sprouts Chopped and Simmered in Cream
If people knew how to cook Brussels sprouts properly, they’d be a lot more popular. This was wonderful, and easy.

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