Creamed Brussels Sprouts

Directions

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