From:
The Thorough Good Cook
Soups: 14. Soup of Brussels sprouts
Sort out about fifty
Brussels sprouts as small as you can get them ; boil them perfectly
tender and
green in
salt water, drain them thoroughly on a
napkin, and, when you serve the
dinner, boil them for five minutes in two quarts of clear
consomme; add a small lump of
sugar and
salt, if required ; fried
crusts of
French roll may be added.