The 1901 Cookbook Archive
No. 561 — Brussels Sprouts with Polish Sauce
English historical translation of Molokhovets recipe No. 561 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the Brussels sprouts as in the general note, allowing two small heads per diner.
Fifteen to twenty minutes before serving, lower them into salted boiling water and cook until tender. Drain in a sieve, arrange around a meat dish and pour over browned butter with breadcrumbs, Polish sauce No. 442.
Original source: Read Russian recipe No. 561. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.