Brussels Sprouts Prince Albert - Which Is A La Mornay
From alisdhair 13 years ago
- 30 minutes to make
- Serves 4
A classic fit for any roasted or grilled meat with a strong red wine presence.
Ingredients
- 2 lbs. of young tender Brussels sprouts shopping list
- 1 large white onion shopping list
- 2 cups of double cream shopping list
- 3 cups of whole milk shopping list
- 2 cups of shredded aged swiss cheese shopping list
- ¼ lb. of butter shopping list
- Half a cup of flour shopping list
- salt, coarse cracked black pepper shopping list
How to make it
- Clean the sprouts and par-boil them ¾ of the way. Cool them in an ice bath and drain well. Cut them in half lengthwise. Cut the onion into quarters and then into thin slices.
- Heat the butter in a sauce pan and when melted, mix in the flour and cook 2-3 minutes stirring constantly.
- Pour in the cream and milk. Whisk it well to dissolve the roux and then cook until it slowly, until it thickens. Add the onion at this time as well.
- Reduce the heat to almost nothing. A little at a time, fold in the cheese, again stirring continuously until all of it has been incorporated and the sauce is smooth. Season with the salt and pepper.
- Place the Brussels sprouts into a bowl and give them another bath, this time with the sauce. Mix well to coat them thoroughly. Set them into some gratin dishes or in a casserole and bake until the top has browned a little.
- Garnish the top with some very thin fried onion rings and give them a kiss with some fresh chopped parsley.
The Rating
Reviewed by 5 people-
Wonderful post!
valinkenmore
in Malott loved it
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Richee nichee yummee - will try with soy milk/yogurt and rice flour.
Cheerfully !!!!!5
nadaism
in Bathurst loved it
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Gee, can't find a thing to complain about; must be great. Might reduce the onion component a tad, unless I can pick up some Maui onions. The Swiss cheese is a beaut touch. Grazi. RJ
elgourmand
in Apia loved it
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