Revised 1949 recipe
From the revised edition of the Big Cookbook.

Boiled or steamed Brussels sprouts, lightly chopped and warmed in a pot with butter and cream. From Erken's Stor kokebok (1949), p. 430.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 430 (falt i det fri)
The book gives the French title "Choux de Bruxelles à la crème" and refers back to the preparation of Brussels sprouts in the entry before.
Cook the sprouts
Clean the sprouts as described before and boil or steam them. Pour off all the water.
Warm in butter
Return the sprouts straight to the pot with the butter and chop them roughly.
Add cream
Stir in the cream.
The book gives no quantities. The reference "as above" is explained briefly.
Revised 1949 recipe
From the revised edition of the Big Cookbook.

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