From: The Thorough Good Cook

Soups: 14. Soup of Brussels sprouts

Sort out about fifty Brussels sprouts as small as you can get them ; boil them perfectly tender and green in salt water, drain them thoroughly on a napkin, and, when you serve the dinner, boil them for five minutes in two quarts of clear consomme; add a small lump of sugar and salt, if required ; fried crusts of French roll may be added.

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