922 | Brussels Sprouts, Sautés au Beurre.
—Pare neatly, and pick off the outer dead leaves of one pound of imported Brussels sprouts, or one and a half pounds of domestic sprouts; wash them thoroughly, drain, and cook them in boiling salted water for seven minutes. Drain, and let cool in cold water; drain them once more, then throw the sprouts into a sautoire containing two ounces of butter. Season with half a pinch each of salt and pepper, adding a teaspoonful of chopped parsley; cook slightly for five minutes; then serve.