Brussels Sprouts in Cream (1976)

• 20 oz of Brussels sprouts, fresh or fresh-frozen
• 3 tbspns butter
• 3 tbspns flour
• 1 cup cream or milk
• 1 egg yolk
• 2 tbspns grated Parmesan cheese, or less to taste

1. Preheat oven to 375 degrees.

2. Pull off and discard any tough outer leaves from the sprouts. Trim the bottom of the sprouts, and make a shallow incision in the form of a cross on the stem end. Place the sprouts in a skillet, and add cold water to cover and salt to taste. Bring to a boil and simmer 10 to 15 minutes, or until sprouts are crisp-tender. Drain.

3. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring with a whisk. When blended and smooth, add the cream, stirring vigorously with the whisk. When thickened and smooth, remove from the heat and add the egg yolk, stirring. Add salt to taste.

4. Select a casserole large enough to hold the sprouts in one layer. Melt the remaining tablespoon of butter in the casserole, and add the sprouts. Carefully spoon the sauce over each sprouts until they are all coast.

Sprinkle with cheese and bake 10 to 12 minutes. Run the dish under the broiler briefly until nicely glazed. 

More "Lost" Benson and Hedges Greatest Recipes

Grasshopper Pie (1978)

Sole Vanessi in White Wine (1978)

(Origin - "Benson & Hedges 100's presents 100 of the World's Greatest recipes" by Craig Claiborne, 1976. Published by The New York Times Company.)