Brussel Sprouts in a Vinagrettefrom the book "Early French Cookery"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
1 lb small tender Brussels sprouts
Trim and rinse sprouts cook in boiling salted water 10 minutes and drain. Warm oil & add vinegar and salt. Add herbs. Toss on Brussels sprouts and serve
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