Brussels Sprouts ‘Alla Crema’
Clean, and pick off the dead leaves from one and a half pounds of sprouts. Wash well, drain, and cook them in boiling water for seven minutes. Drain again, and cool in cold water. Drain well once more, and put them into a sauté-pan with two tablespoonfuls of Vellutata sauce (see Sauces, p. 127), one teaspoonful of salt, half a teaspoonful of pepper, and the same of grated nutmeg. Add half a cupful of good cream, and heat (but do not boil) for five minutes, tossing frequently. Put on a dish and serve at once.