Brussels Sprouts

I like to cook Brussels sprouts as in the directions below until just tender; then (1) toss them in butter in a frying pan, and just before serving, sprinkle with 4 tablespoons crisp crumbled bacon; (2) simmer them in butter with 4 tablespoons slivered almonds, and just before serving, sprinkle with lemon juice and finely chopped parsley; (3) simmer them in butter with a little garlic and fresh breadcrumbs, and just before serving, sprinkle with 4 tablespoons finely chopped cooked ham; (4) simmer them in butter, then moisten with sour cream; and (5) serve them as a delicious creamed soup - puréed, and simmered with a light cream sauce, made by combining 2 tablespoons each butter and flour with 1 pint each chicken stock and the liquid in which sprouts were cooked. Season to taste with butter, salt and freshly ground black pepper, and just before serving, stir in ¼ pint scalded double cream. Garnish with a few sprouts saved from the purée, or sprinkle with crisp crumbled bacon or watercress leaves.