Brussels Sprouts a la Baroness

Clean, prepare and cook the sprouts the same as for sauted (No. 2704); the only difference to be observed is that instead of boiling them entirely have them only three-quarters cooked. Put them into a saucepan with as many chestnuts also three-quarters cooked; moisten with fresh cream, season with salt and nutmeg, and let simmer together until done and the liquid sufficiently reduced.