1 1/2 pound Brussels sprouts 1 1/2 cup chicken stock 1 cup seedless green grapes 2 tablespoons butter 1/3 cup dry white wine dash Tabasco or white pepper
Trim sprouts and remove any loose leaves. Cut an x in the root end with a small knife. Bring the stock to a boil in a large saucepan and add the sprouts. Cover the pan and cook over low heat for 10 minutes, or until the sprouts are almost tender. Stir in the grapes, butter, wine and Tabasco. Cook for another 5 minutes. Lift out the sprouts and grapes with a slotted spoon and put in bowl. Raise the heat and reduce the liquid to the consistency of a light sauce. To serve, return the sprouts and grapes to the pan and let it just heat though. Serve hot. I have made this the day before and reheated it to serve without compromising the flavor.