Brussels Sprouts Parisienne
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INGREDIENTS 1-1/2 pounds fresh Brussels sprouts*
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash of pepper
1 (10-3/4-ounce) can chicken broth, about 1-3/4 cups
2 egg yolks, well beaten
1/4 teaspoon toasted slivered almondsHeat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add Brussels sprouts. Cover and heat to boiling. Cook until tender, 8 to 10 minutes; drain.
Heat butter in 2-quart saucepan over low heat until melted. Blend in flour, salt, nutmeg and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir at least 1/2 of the hot mixture gradually into egg yolks; blend into hot mixture in saucepan. Boil and stir 1 minute longer. Stir in almonds and Brussels sprouts; heat through.
Makes 5 servings
*NOTE - 2 (10-ounce) packages frozen Brussels spouts, cooked and drained, can be substituted for the fresh Brussels spouts.