Brussels Sprouts
To be boiled like cabbages in abundance of water and a little salt for fifteen minutes, to be drained and dried, to be tossed in butter, with pepper and nutmeg. For garnish a little butter will do. For an entremet use more butter, and it may be also a veal gravy or white cullis. There is a superfluity which was once in favour-buttered toast beneath the sprouts when served as an entremet, or else sippets of toast around them.