No. 1083 Brussels Sprouts à la Maître d’Hôtel.
Boil a sufficient quantity of sprouts as before, and dress them upon your dish in pyramid; then put a pint of melted butter in a stewpan, let boil, and whilst boiling add a quarter of a pound of maître d’hôtel butter (No. 79), stir it in quickly and sauce over, or sauce them in layers as you dress them up.