Brussels Sprouts Mornay

Ingredients

2 packages (10 ounces each) frozen brussels sprouts 2cups Mornay Sauce (recipe below) Mornay Sauce 1/4 cup Roberts Butter 3 tablespoons flour 3/4 cup chicken broth 3/4 cup Roberts Half and Half 2 Roberts Egg Yolks, slightly beaten 1/3 cup grated Parmesan cheese

Preparation

Cook brussels sprouts according to package directions; drain. Meanwhile, prepare Mornay Sauce. Place cooked brussels sprouts in oven-proof serving dish; pour Sauce over top and brown at 350° for 8 to 10 minutes. Mornay Sauce In top of double boiler over low heat, melt 3 tablespoons butter and stir in flour until well-blended. Heat until mixture bubbles. Remove from heat and gradually stir in chicken broth and half and half. Return to heat and bring rapidly to a boil, stirring constantly; cook 1 to 2 minutes longer. Remove from heat and vigorously stir about 3 tablespoons sauce into beaten egg yolk. Immediately return mixture to double boiler. Cook over simmering water 3 to 4 minutes, stirring slowly to keep mixture cooking evenly. Cool slightly. Gradually add Parmesan cheese and remaining butter, blending until cheese melts. Serve hot over cooked brussels sprouts, asparagus, broccoli, green beans, cauliflower, fish or baked poultry. Yield: 2 cups of sauce.

Yield: 6 to 8 servings