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Brussels Sprouts Sauted with Cream

One pound of sprouts should be carefully pared, picked and blanched; drain and put into a sautepan and two tablespoonfuls of veloute sauce; season with a little salt, pepper and nutmeg, and add half a breakfast cupful of sweet cream. Heat well, but do not allow them to come to a boil for five to six minutes, tossing them frequently to prevent burning. Dress them on a hot dish, and serve.