Chestnut Sauce.
Make a cross on flat side of 1/2 lb. fresh chestnuts.
Toss in 2 tablespoons butter or margarine, melted, and bake about 20 minutes at 350°, until shells curl back.
Peel shells while hot and discard.
Soak peeled chestnuts in hot water 5 minutes, then peel off bitter brown inner skin.
In a small saucepan, simmer prepared chestnuts, covered, with 2 cups beef broth, 1 garlic clove, crushed, and 1 teaspoon salt until tender about 20 minutes.
Press entire mixture through a sieve.
Beat in 1 additional tablespoon butter or margarine and 14 teaspoon each pepper and nutmeg. (Add more beef broth if chestnut puree is not the proper consistency to coat Brussels sprouts.)
Keep warm.
Prepare 4 cups Brussels sprouts by trimming base and removing discolored outer leaves.
Rinse well in cold water.
Cook, covered, in 1 inch boiling, salted water 6 to 8 minutes or, prepare 2 [10-oz.] pkgs. frozen Brussels sprouts according to label directions.
Drain well.
Toss gently with hot Chestnut Sauce and 1/4 cup chopped parsley.
Note:
Fresh chestnuts are at their best during the holiday season.
They take a little while to prepare, but they're well worth the trouble.