Thanks Dimitri. It looks like you posted this over 3 years ago and I
finally got around to making it. I didn't have actual emmentaler so I
used Wisconsin Swiss. I also had to omit the leeks from the bechamel
sauce but the rest was done as per the recipe. We didn't want a big
meal Sunday night so I made this and we had some French bread leftover
from the day before. I'll definitely be making it again as a side for
a nice meal. It's delicious.

Thanks again Dimitri. For anyone who missed it 3 years ago here it
is.

Brussels Sprouts AuGratin

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.

On Jan 12, 2:48*pm, Lou Decruss > wrote:
> Thanks Dimitri. *It looks like you posted this over 3 years ago and I
> finally got around to making it. *I didn't have actual emmentaler so I
> used Wisconsin Swiss. I also had to omit the leeks from the bechamel
> sauce but the rest was done as per the recipe. *We didn't want a big
> meal Sunday night so I made this and we had some French bread leftover
> from the day before. *I'll definitely be making it again as a side for
> a nice meal. *It's delicious.
>
> Thanks again Dimitri. *For anyone who missed it 3 years ago here it
> is.

*snip

Thanks, this looks good, and I LOVE brussels sprouts.

On Tue, 12 Jan 2010 13:41:28 -0800 (PST), projectile vomit chick
> wrote:

>On Jan 12, 2:48*pm, Lou Decruss > wrote:
>> Thanks Dimitri. *It looks like you posted this over 3 years ago and I
>> finally got around to making it. *I didn't have actual emmentaler so I
>> used Wisconsin Swiss. I also had to omit the leeks from the bechamel
>> sauce but the rest was done as per the recipe. *We didn't want a big
>> meal Sunday night so I made this and we had some French bread leftover
>> from the day before. *I'll definitely be making it again as a side for
>> a nice meal. *It's delicious.
>>
>> Thanks again Dimitri. *For anyone who missed it 3 years ago here it
>> is.
>
>*snip
>
>Thanks, this looks good, and I LOVE brussels sprouts.

We both love them too. They were $.99 a pound so we get a few pounds.
They're normally a lot more. They're almost gone. Steamed with just
butter is fine. Sometimes I'll make a gorgonzola sauce for them and
that's good too.

Lou

"Lou Decruss" > wrote in message
...
>
> Thanks Dimitri. It looks like you posted this over 3 years ago and I
> finally got around to making it. I didn't have actual emmentaler so I
> used Wisconsin Swiss. I also had to omit the leeks from the bechamel
> sauce but the rest was done as per the recipe. We didn't want a big
> meal Sunday night so I made this and we had some French bread leftover
> from the day before. I'll definitely be making it again as a side for
> a nice meal. It's delicious.
>
> Thanks again Dimitri. For anyone who missed it 3 years ago here it
> is.
>
> Brussels Sprouts AuGratin
>
> 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.


Are you sure it was me?
I may be loosing it but you're welcome nonetheless.
:-)

Dimitri

On Wed, 13 Jan 2010 11:16:18 -0800, "Dimitri" >
wrote:

>
>"Lou Decruss" > wrote in message
.. .
>>
>> Thanks Dimitri. It looks like you posted this over 3 years ago and I
>> finally got around to making it. I didn't have actual emmentaler so I
>> used Wisconsin Swiss. I also had to omit the leeks from the bechamel
>> sauce but the rest was done as per the recipe. We didn't want a big
>> meal Sunday night so I made this and we had some French bread leftover
>> from the day before. I'll definitely be making it again as a side for
>> a nice meal. It's delicious.
>>
>> Thanks again Dimitri. For anyone who missed it 3 years ago here it
>> is.
>>
>> Brussels Sprouts AuGratin

<snip>

>Are you sure it was me?

Yep.

>I may be loosing it but you're welcome nonetheless.

I try to put the name of the poster on the recipe when I save one from
here so I can thank them. I don't always get that done but this one
did have your name on it so it's yours. <g>

Lou

Dimitri wrote:
>> Thanks again Dimitri. For anyone who missed it 3 years ago here
>> it is.
>>
>> Brussels Sprouts AuGratin
<snip>
>
> Are you sure it was me?
> I may be loosing it but you're welcome nonetheless.
> :-)

http://groups.google.com/group/rec.f...cf433a6f844f81

Bob

On Thu, 14 Jan 2010 22:58:37 -0800, "Bob Terwilliger"
> wrote:

>Dimitri wrote:
>>> Thanks again Dimitri. For anyone who missed it 3 years ago here
>>> it is.
>>>
>>> Brussels Sprouts AuGratin
><snip>
>>
>> Are you sure it was me?
>> I may be loosing it but you're welcome nonetheless.
>> :-)
>
>http://groups.google.com/group/rec.f...cf433a6f844f81
>
>Bob

Wow! I guess I had it for 3 years before I put it in my recipe folder
for another 3 years before I tried it. Seems we never know when we're
going to influence someone. <g>

Lou