1. Pick over the Brussels sprouts, removing any wilted or yellowed outer leaves. Place the trimmed sprouts in a bowl of cold water and soak for 15 minutes to dislodge grit and any insects.
2. Bring a large pot of salted water to a full boil. Add the sprouts and cook for 18 to 22 minutes, until a skewer or thin knife slides through the center without resistance and the outer leaves are tender but still hold their shape.
3. Drain the sprouts thoroughly in a colander, shaking to remove excess water.
4. Return the drained sprouts to the pot or a serving dish. For every 1 pint (about 10 oz / 280 g) of cooked sprouts, stir in 1 cup (240 ml) of White Sauce No. 1 (a basic bechamel: 2 tbsp / 28 g butter, 2 tbsp / 16 g flour, 1 cup / 240 ml whole milk, salt and white pepper). Gently toss to coat all sprouts evenly. Serve immediately while the sauce is fluid and hot.
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