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Creamed Brussels

ingredients

serves 6
1 kg (2.2 lb) brussels sprouts
salt and freshly ground pepper
1 1/4 cup (1/2 pint) 300 ml milk
slice of carrot and onion
1 bay leaf
6 peppercorns
2 level tbsp plain flour (All purpose)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
large pinch of grated nutmeg
2 eggs
25 g (1 oz) fresh breadcrumbs

method

1. Trim the sprouts and wash well. Cook in boiling salted water for about 12 minutes, until tender; drain and chop finely.

2. Meanwhile, bring the milk to the boil with the carrot, onion, bay leaf and peppercorns; remove from heat and infuse for 10 minutes.

3. Melt 25 g (1 oz) butter in a medium saucepan, stir in the flour and cook gently for 1 minute, stirring. 'Remove from the heat and gradually stir in the strained milk and seasoning.

4. Bring to the boil and continue to cook, stirring, until the sauce thickens; simmer for 2 minutes. Remove from the heat, stir in the chopped sprouts with a generous grating of nutmeg. Adjust the seasoning and beat in the eggs.

5. Spoon into the lightly buttered 1.7 litre (3-pint) shallow souffle dish and sprinkle with breadcrumbs.

6. Dot with remaining butter and bake in the oven at 180°C (350°F) mark 4 for about 50 minutes, until set and golden.

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