Brussels sprouts with ham & mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Brussels sprouts |
| 1 | cup | Lean cooked ham |
| ½ | pounds | Mushrooms |
| 2 | eaches | Egg yolks |
| ¾ | cup | Heavy cream |
| ¼ | cup | Grated Parmesan cheese plus |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
Gebackene Kohlsprossen
Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender, and drain them. Chop enough lean cooked ham to make 1 cup and slice ½ pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole dish, and cover them with alternating layers of the ham, the mushrooms, and the remaining Brussels sprouts, finishing with a layer of ham.
Beat 2 egg yolks into ¾ cup heavy cream, add ¼ cup grated Parmesan cheese, and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan cheese, and bake the Brussels sprouts in a hot oven (400 degrees F) for 10 to 15 minutes.
Gourmet's _Old Vienna Cookbook_ Lillian Langseth-Christensen, 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-30-95
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