1 clove garlic, minced
1 tbsp. butter
1 (12 oz.) carton Brussel Sprouts
2 tbsp. consomme
Salt & pepper to taste

Or 1 teaspoon Bovril mixed in 2 ounces water.

Saute the minced garlic in butter in heavy skillet. Add to skillet the Brussel Sprouts, consomme (or bovril) and salt and pepper. Cover at once and simmer slowly until cooked and juice is almost totally absorbed. (Frozen sprouts are better than fresh.) If using more sprouts, enlarge but do not double the liquid.