- Brussels sprouts
- Bechamel sauce
Take off the outside leaves of half a pound of Brussels sprouts, wash and boil them in salted water.
Let them get cool, drain, and put them in a pie-dish with two ounces of fresh butter, a quarter pint of very good stock, a little pepper, and a dust of grated Parmesan.
When they are well glazed over, pour off the sauce, season with three tablespoonsful of boiling Bechamel sauce, and serve with croutons fried in butter.