Brussels Sprouts à la Polonaise RecipeOrigin: Britain Period: Modern |
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This is a classic recipe for the 1920s that was used frequently with a number of greens and is an excellent way of dressing-up Brussels sprouts. Ingredients
400g Brussels sprouts 
Brussels Sprouts à la Polonaise Preparation:Method:Remove any unfurled outer leaves from the sprouts then halve any small ones and quarter any larger ones. Bring a pan of lightly-salted water to a boil then add the Brussels sprouts and cook for about 15 minutes, or until tender. When done, shred the greens coarsely then arrange in the base of a gratin dish. Slice the hard-boiled egg as finely as you can and arrange these on top of the greens. Melt the butter in a pan and when foaming add the breadcrumbs. Cook until golden then pour the butter and crumb mixture over the sprouts. Serve immediately. |
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