1192. Brussels-Sprouts

Boil the sprouts green, put them into a stewpan with 4oz. of fresh butter, some mignionette-pepper, nutmeg, salt, and lemon-juice, and a ragout-spoonful of Veloute sauce (No. 4); toss the whole well together over a stove-fire until the butter is incorporated with them ; then, dish them up with a border of fleurons, and serve.