1-1/2 pounds fresh Brussels sprouts *
2 tablespoons margarine or butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash of pepper
1 can (10-1/4 ounces) chicken broth (about 1-1/4 cups)
2 egg yolks, well beaten
1/4 cup toasted slivered almonds
Heat 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 margarine 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.
5 servings
* 2 packages (10 ounces each) frozen Brussels sprouts, cooked and drained, can be substituted for the fresh Brussels sprouts.
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