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Purée de Choux de Bruxelles

Ingredients.

One pound of Brussels Sprouts.

One quart of boiling White Stock.

One gill of thick Cream.

A quarter of an ounce of Cornflour.

Boil the Brussels sprouts until tender, with the lid off and a small piece of soda in the water, drain them, and pass through a sieve. Then put this into a pan with the stock and the cornflour (blended in a little stock), stir till it boils. Add the cream and seasoning, and get it quite hot, but care must be taken that it does not boil, or the colour will be spoilt. Serve with fried bread.