Name: Brussels Sprouts in Cheddar-Horseradish
Ingredients: 2 tb Butter; 2 tb Unbleached all-purpose flour; 1 ts Dry mustard; 2 c Milk; 2 Eggs; well beaten; 1 c Shredded sharp Cheddar cheese; preferably white; 3 tb Prepared horseradish; or fresh grated to taste; 1 1/2 ts Minced fresh dill weed -or-; 1/2 ts Dried; 1 ts Chopped canned pimiento; Salt to taste; 1 1/2 lb Firm fresh Brussels sprouts; well trimmed; Parsley sprigs and pimiento (optional)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetable	6	Servings

INGREDIENTS

2	tb	Butter
2	tb	Unbleached all-purpose flour
1	ts	Dry mustard
2	c	Milk
2		Eggs; well beaten
1	c	Shredded sharp Cheddar cheese; preferably white
3	tb	Prepared horseradish; or fresh grated to taste
1 1/2	ts	Minced fresh dill weed -or-
1/2	ts	Dried
1	ts	Chopped canned pimiento
		Salt to taste
1 1/2	lb	Firm fresh Brussels sprouts; well trimmed
		Parsley sprigs and pimiento (optional)

INSTRUCTIONS

From: ADAMSFMLE@aol.com
Date: Thu, 15 Aug 1996 04:02:48 -0400
To make the sauce, melt the butter in a saucepan over a medium heat. Add
the flour and mustard and stir briskly until a paste is formed. Do not let
it brown; adjust heat if necessary. Begin adding the milk in a thin stream,
whisking all the while. Never let boil or even simmer, just keep whisking
over a low heat until the mixture is smooth and thickened. If for some
reason it should lump just bung it into the blender, whir and return to the
saucepan.
Pour half of the mixture into a small bowl and whisk to cool a bit.
Whisking all the while, slowly pour the beaten eggs into the bowl of white
sauce.When thoroughly incorporated, slowly pour the eggy mixture back into
the white sauce in the saucepan, whisking continuously. Continue whisking
until thickened. This may take as long as 20 minutes. Again, if it lumps or
curds, let your blender rescue you.
When thickened, smooth, and glossy, add the remaining sauce ingredients,
stir to blend, and taste for seasoning. Add salt and more horseradish if
desired.  Set aside and keep warm.
Fill a large pan with water and bring to a boil. Add the sprouts and boil
gently just until a small sharp knife can readily pierce them, but beware
of overcooking sprouts. (An overcooked Brussels sprout ought to be deported
right back to Brussels, taking overcooked cauliflower with it.) Put the
Brussels sprouts in a serving dish and pour the sauce over. Garnish with
sprigs of parsley, and more pimiento if desired. Source: Some Like It
Hotter by Geraldine Duncann Typos by Brenda Adams <adamsfmle@aol.com>
MC-Recipe Digest V1 #200
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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