Brussels Sprouts With Chestnuts Recipe

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Instructions
  1. Wash and trim a pound of fresh sprouts of as uniform a size as possible; plunge in boiling water when three- fourths cooked, drain; plunge in cold water and drain again; add an equal quantity of chestnuts also three-quarters cooked; moisten with half cream and half milk, season with salt and nutmeg and finish the cooking in the oven.

 




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