Brussels Sprouts Sauted

Select three pounds of the freshest and firmest Brussels sprouts, having them of as uniform size as possible; pare and plunge them into an untinned vessel full of boiling water to cook green; when done drain, refresh in cold water, drain once more, wipe and pare again. Put six ounces of butter into a sautoir and when hot add the sprouts; season with salt and shake them in the butter; sprinkle in some chopped parsley, and if so desired they can be mingled with a little veloute sauce (No. 415).