In France vegetables are often served as a separate course and Brussels sprouts cooked this way are tasty enough to serve
½ lb. Brussels sprouts
10 fl. oz. home-made
chicken stock or stock made with
a chicken stock cube
2 tablespoons butter
2 teaspoon salt
½ teaspoon freshly ground black
pepper 2 bacon slices, diced and fried
Wash the sprouts thoroughly. Trim off the tough outer leaves. With a sharp knife cut a cross in the base of each sprout.
Bring the chicken stock to a boil in a medium-sized saucepan over moderate heat. Add the sprouts. Bring the stock to the boil again and simmer the sprouts uncovered, for 3 minutes.
Cover the pan and reduce the heat to moderately low. Cook for 10 to 15 minutes or until the sprouts are just tender. Drain
off the liquid and stir in the butter, salt and pepper.
Transfer the sprouts to a warmed serving dish, sprinkle the bacon over the top and serve immediately.