"Erica" > wrote in message
om...
> Hi,
>
> Does anyone in this group have a good recipe for brussels sprouts au
> gratin. Ideally, I am looking for one that doesn't use bread crumbs,
> but rather forms a crisp upper crust on its own. Since autumn is here,
> the supermarket has been offering delicious brussels sprouts, and I
> wanted to try preparing them in a way I never have before. Thanks in
> advance!
>
> --Erica

su

Dimitri

1 lb. Brussels sprouts
2 c. thin béchamel sauce (follows)
1 tbsp. butter
Salt
Pepper
7 oz. Emmentaler cheese

Trim the Brussels sprouts, wash them and cook in a little boiling salted
water. Prepare a pouring bechamel sauce. Preheat oven to 425 degrees.
Butter an ovenproof dish and arrange the Brussels sprouts in it in a single
layer, very close together; salt and pepper them lightly and cover with
bechamel. Sprinkle with the coarsely grated cheese and put in the oven for
10 minutes. Heat the broiler (grill) for 5 minutes and finish the dish
under the heat to form a golden crust. Serve hot.

BECHAMEL SAUCE:
2 1/2 c. milk
1 medium-size onion, peeled & quartered
1 sm. carrot, scraped & chopped
1 bay leaf
1 Bouquet garni
8 peppercorns
3 tbsp. butter
6 tbsp. flour
Salt
Pepper
3 tbsp. cream

Pour the milk into a saucepan, add the onion, carrot, bay leaf, bouquet
garni and peppercorns. Heat gently over a very low heat. When the milk
looks as if it is about to boil turn off the heat, cover and leave to infuse
for 15 minutes. Heat the butter in a saucepan over a low heat, do not allow
to brown. Tip in the sieved flour and mix well to make a roux, cook for at
least 1 minute. Then strain in the infused milk mixture whisking or
stirring briskly with a wooden spoon. Continue cooking, stirring all the
time to prevent lumps forming, until a thick pouring sauce is made. Taste
and season, add cream for a rich sauce. Use for vegetables, fish, eggs and
pasta dishes.