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Brussels Sprouts With Maitre D'hotel Sauce

Brussels Sprouts With Maitre D'hotel Sauce

Oxmoor House JANUARY 1984

  • Yield: 8 to 12 servings

Ingredients

  • 48 fresh Brussels sprouts
  • 2 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 cup consommé
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 egg yolk

Preparation

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.

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.

Pour sauce over Brussels sprouts, and serve immediately.

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Brussels Sprouts With Maitre D'hotel Sauce recipe

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