Creamed Brussel Sprouts

• 1/2 pint fresh double cream
• 1 clove garlic, bruised
• 2lb brussel sprouts
• nutmeg

Boil the cream and garlic in a saucepan until the quantity is reduced by half, stirring to keep from burning. Keep warm. Boil the sprouts in salted water until tender. Drain and finely chop. Mix the cream with the sprouts and add salt, pepper and nutmeg to taste.