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Yield
8 to 12 servings

How to Make It

Step 1

Place Brussels sprouts with salt water to barely cover in a small Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until tender. Drain. Place in a serving dish, and keep warm.

Step 2

Melt butter in a large heavy skillet; gradually add flour, stirring until well blended. Stir in consommé, water, lemon juice, and parsley; cook over medium heat until thickened. Remove from heat, and stir in yolk.

Step 3

Pour sauce over Brussels sprouts, and serve immediately.

Oxmoor House Homestyle Recipes

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