923 | Brussels Sprouts, Sautés à la Crême.
—Pare, pick, and blanch one pound of sprouts as in No. 922. When well drained, put them in a sautoire with two tablespoonfuls of velouté (No. 152); season with half a pinch of salt, and the third of a pinch each of pepper and nutmeg. Add half a cupful of sweet cream. Let them heat, but not boil, for five minutes, tossing them frequently; dress on a hot dish, and serve.