Select light green, compact heads. Remove wilted leaves, cut off stems; soak 15 minutes in cold water. Drain and cook, uncovered, 20 minutes in boiling water.

1 qt. cooked Brussels sprouts, sauteed in butter
1 c. cooked chestnuts or sliced sauteed mushrooms
1/4 c. butter
2 tsp. sugar
1/3 c. water in which sprouts were cooked (stock)
1/2 tsp. beef extract (beef cube)
1/2 tsp. salt
Few grains cayenne

Cook butter and sugar until browned, stir constantly. Add mushrooms or chestnuts, cook until brown. Add sprouts, stock and seasonings.