Baked Brussels Sprouts (Rosenkohl gebaoken)

Ingredients

• 3 lbs. Brussels sprouts
• 3 oz. butter
• a gill of sour cream
• Beat the yolk of i ^gg
• thicken with J tea- spoonful flour
• Salt
• Pepper
• sprinkle grated roll
• Parmesan cheese

Method

1. 1

   Boil the sprouts until tender and drain.

2. 2

   Prepare the sauce similarly and boil down to 0.5 pint.

3. 3

   Beat egg yolk and sour cream, thicken with flour, and add to the sauce.

4. 4

   Fill a china mould with sprouts, pour over sauce, sprinkle with grated roll and Parmesan cheese, and bake for 15 minutes in a hot oven.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 58. The excerpt below is the record exactly as published.

pepper. Salt. I teaspoonful chopped parsley, i ,, ,, onion. 3 lbs. Brussels sprouts. 3 oz. butter. I tablespoonful flour. I pint stock. A pinch of nutmeg. Throw the sprouts, after removing the outer leaves, into 3 quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them. Brown an oz. of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for \ hour. Rosenkohl gebaoken. (Baked Brussels Sprouts.) For 6 Persons. Time of Preparation : 2 hours. Ingredients as in last recipe. Boil the sprouts till tender and drain on a sieve. Prepare the sauce similarly and boil down to ^ pint. Beat the yolk of i ^gg and a gill of sour cream well together, thicken with J tea- spoonful flour and add to the sauce. Fill a china mould with the sprouts, pour over them the sauce, sprinkle grated roll and Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.