633—Purée de Choux de Bruxelles, otherwise Flamande

Parboil and drain one lb. of very fresh Brussels sprouts. Set them to stew gently in three oz. of butter; moisten with one pint of white consommé; for the leason add two medium-sized quartered potatoes, and complete the cooking.

Rub the whole through tammy, finish the purée with milk, despumate it in the usual way, and add butter when dishing up. Garnish with small bread dice fried in butter.