Purée à la Flamande (Brussels Sprout and Potato Purée)

Ingredients

• 700 grammes Brussels sprouts
• butter
• three-quarters of a litre Consommé blanc
• 300 grammes potatoes
• 3 to 4 décilitres milk

Instructions

1. Blanch 700 grammes of Brussels sprouts, then stew them in butter.
2. Moisten with three-quarters of a litre of Consommé blanc and add 300 grammes of potatoes.
3. Finish cooking gently, then pass through a tammy cloth.
4. Bring to the correct consistency with 3 to 4 décilitres of milk and butter at the moment of serving.