Brussels Sprouts Purée, called Flamande

Ingredients

• Brussels sprouts
• butter
• potato purée

Instructions

1. Cook the Brussels sprouts three-quarters of the way and drain them well without refreshing them.
2. Finish cooking them by stewing them in butter.
3. Pass them through a sieve.
4. Add to the purée a third of potato purée.
5. Heat, butter off the fire and dish in a timbale.