A beautiful recipe, full of charm and inviting one to try one’s hand.
Hashed Brussels Sprouts
Using a most sharp knife, slice the sprouts into small slivers. Sauté them in lots of butter. Add cream if you like. Not healthy, but delicious.
Joe Eck and Wayne Winterrowd
To Eat: A Country Life
Illustration by Bobbi Angell
And so for day 3038
06.04.2015