memfree

On the continent, they called it aspic. It used to be a thing: https://juliachildfans.com/julia-child-aspic-recipe/

Maybe it still is? (vegan alternative): https://www.realfoods.co.uk/recipe/egg-and-green-pea-vegetarian-aspic-agar-agar-jelly

How to starter bit: https://www.bbc.co.uk/blogs/food/2010/08/how-do-i-make-lovely-jellies.shtml

Pan fry or outdoor grill. I want that skin blistered and browned.

One of my grandmothers had secret recipes, but when realized her time was coming to an end she taught each of her daughters different ones. So one was taught these sauces, another those desserts, and the other some special entrees. Of course the daughters got together and trained one another, but that was the point.

This is the important part. Modern Brussels sprouts are NOT your grandma’s sprouts from the 1990s or earlier. From wikipedia :

In the 1990s, the Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin.[11] This enabled Dutch seed companies to cross-breed archived low-bitterness varieties with modern high-yield varieties