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.