Jo Ann, here it is: Brussels Sprouts in Cream
2 10-ounce packages fresh Brussels sprouts 3 tablespoons butter 3 tablespoons flour 1 cup cream or milk 1 egg yolk 1/4 cup grated Parmesan cheese 1. Preheat oven to 375 degrees. 2. Pull off and discard any rough outer leaves from the sprouts. Trim the bottom of the sprouts and make a shallow incision in the form of a cross on the stem end. Place the sprouts in a skillet and add cold water to cover and salt to taste. Bring to the boil and simmer 10 to 15 minutes or until the sprouts are crisp-tender. Drain. 2. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring with a whisk. When blended and smooth, add the cream, stirring vigorously with the whisk. When thickened and smooth, remove from the heat and add the egg yolk, stirring. Add salt to taste. 4. Select a casserole large enough to hold the sprouts in one layer. Melt the remaining tablespoon of butter in the casserole and add the sprouts. Carefully spoon the sauce over each sprout until they are all coated. Sprinkle with cheese and bake 10 to 12 minutes. Run the dish under the broiler briefly until nicely glazed. Yield: 6 to 8 servings. Variation: I like to saute the boiled sprouts in butter until they are lightly browned before making the sauce. It seems to bring out the sugar in them and makes them taste sweeter. ========================================================= "Magic Commands": to stop receiving mail for awhile, click here and send the email: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL to start it up gain click here: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL E-mail [EMAIL PROTECTED] for assistance. Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html All e-mail sent through CKCS-L is Copyright 1999 by its original author.
