(Recipe #2, page 48)
Remove the tight green sprouts (buds) from the stalk and cut off any withered leaves along with hard knots, being careful to leave the small sprouts whole. Cook them rapidly in boiling salted water until done and use a slotted spoon to transfer them to a colander to keep them from falling apart. Before serving, set them over gentle heat with a nub of butter, salt, and nutmeg. When they are heated through and the liquid has evaporated, pour a few spoonfuls of medium white sauce over them and stir together.
Translated by David Green.