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Brussels Sprouts Polonaise

– , Brussels sprouts served in this way are tasty accompaniment to roast lamb, beef or pork.

1

½ lb. Brussels sprouts-

1 teaspoons salt

2 hard-boiled eggs, finely chopped

2 tablespoons chopped parsley

½ teaspoon freshly ground black pepper

1½ oz. butter 2 oz. fresh white breadcrumbs

With a sharp knife, trim any old or dis-coloured leaves from the sprouts and wash them thoroughly. Cut a cross in the base

of each sprout.

Half-fill a medium-sized saucepan with water and add

1 teaspoon of the salt. Bring the water to a boil over moderately

high heat. Add the sprouts. Bring the water back to the boil and cook the sprouts uncovered for 5 minutes. Cover the pan and cook the sprouts for 10 minutes longer or until they are tender, but still crisp.

Drain the sprouts and transfer them to a heated serving dish. Sprinkle them with the eggs, parsley, pepper and remaining

salt. Set the dish aside in a warm place.

Melt the butter in a small saucepan over moderate heat. Add the bread-crumbs. Cook the mixture for 10 minutes, or until the breadcrumbs are golden, stirring occasionally with a wooden spoon.

Sprinkle the browned breadcrumbs over the sprouts and serve at once.

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