Rinse the Brussels sprouts and score a criss-cross at the bottoms.

Melt butter in a pot.

Sauté the Brussels sprouts in the melted butter.

Add white wine and let the alcohol evaporate.

Add water, milk, bay leaf, and consomme granules.

Simmer for about 5 minutes, stirring occasionally.

Combine butter and flour to make a beurre manie.

Whisk the beurre manie into the simmering mixture to thicken the sauce.

Add cream at the end and season with salt and pepper.

Transfer to a serving dish and sprinkle with paprika (optional).

Serve hot.