Gebackene Kohlsprossen - Brussels Sprouts with Ham and Mushrooms

I like to cook Brussels sprouts ..but alone with nothing else they can taste a little bit is a good recipe if you would like to try something new. Give it a go!

Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

1 pound Brussels sprouts
1 cup lean cooked ham
1/2 pound mushrooms

2 egg yolks
3/4 cup heavy cream
1/4 cup grated Parmesan

2 tablespoons grated Parmesan to sprinke on top

Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender and drain them. Chop enough lean cooked ham to make 1 cup and slice 1/2 pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole and cover them with alternate layers of ham, the mushrooms and the remaining Brussels sprouts, finishing with a layer of ham. Beat 2 egg yolks into 3/4 cup heavy cream, add 1/4 cup grated Parmesan and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan and bake the Brussels sprouts in a hot oven (400 F.) for 10 to 15 minutes.


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