Laura Guerite
BRUSSELS SPROUTS-GUERITE
One quart of sprouts, boiled until tender; one quart of raw chestnuts, boiled in salt water until the shells split open.
Remove shells and add sprouts and chestnuts together. Cover with melted butter and sprinkle with paprika.
I discovered this recipe in Italy several years ago and you will find it makes a very wonderful dish.
Luly very Tuly yours Laura Suerite