Creamed Brussels Sprouts

• 1 1/2 pounds brussels sprouts
• 1 quart boiling water
• 2 tablespoons glace de viande
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup light cream

1. Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one.
2. Add them to the quart of boiling water and cook for exactly 7 minutes.
3. Remove from heat, drain and run under cold water to stop the cooking.
4. While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to 1/2 cup.
5. Place the sprouts in a saute pan with the glace de viande and flavorings.
6. Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well.
7. Serve immediately.

brussels sprouts, water, glace de viande, salt, freshly ground black pepper, freshly grated nutmeg, light cream

Taken from cooking.nytimes.com/recipes/2026 (may not work)