Puree of Brussels Sprouts

Blanch in boiling salted water in an untinned vessel, two pounds of well cleaned Brussels sprouts; drain and put them into a saucepan, with one quart of broth (No. 189), two ounces of butter, some salt and sugar; boil slowly until done and the moisture entirely reduced, then mash them and press them through a sieve. Put the puree back into the saucepan with a pint of either veloute (No. 415), or espagnole (No. 414), and a tablespoonful of meat glaze (No. 401); heat it well and finish with two ounces of fine butter just when serving.