Bitters broccoli au gratin
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Chopped broccoli -- cooked |
| And drained | ||
| 1¼ | cup | Medium-light white sauce |
| ¼ | can | Shredded cheddar cheese |
| 1 | teaspoon | Angostura bitters |
| ½ | teaspoon | Freshly ground nutmeg |
| Salt and pepper | ||
| ⅓ | cup | Buttered crumbs |
Directions
From: PatH <phannema@...>
Date: Tue, 21 May 1996 15:50:40 -0700 (PDT) Prepare a medium-light white sauce (start with 1¼ cup milk, 1 scant teaspoon cornstarch, etc.). Stir in the cheese and let the heat of the sauce melt it. Add bitters, nutmeg, salt and pepper.
Place cooked broccoli in a 1 to 1-½ qt casserole. Pour sauce over top to cover and coat broccoli. Top with buttered crumbs (⅓ cup seasoned (Italian) bread crumbs, 1 Tablespoon softened butter). Bake 350 degrees F for about 20 minutes until bubbly.
Romanoff Variation - Add 1 tablespoon sour cream to the cheese sauce and substitute Worchestershire sauce for the bitters. Omit crumbs and toss with chopped, fresh parsley.
Recipe By : Angostura Bitters Recipe Booklet Posted to Master Cook Recipes List, Digest #93
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