From my Aunt Maggie's Estate. She is the one that got me used to eating different vegetables as a young child. She had a magnificent garden and was a fabulous cook. This recipe indicates it came from a 1927 Farmer's Almanac. I also make this dish when my pastor comes to dinner, he is a huge sprouts fan.
- Contributed by Cat's Recipes Y-Group
- 2 pounds Brussels sprouts
- ½ pound bacon
- 1 tablespoon butter
- 1 cup heavy cream
- 2 tablespoons fresh bread crumbs
- 8 tablespoons unsalted butter, cubed
- Preheat oven to 375°F.
- Prepare the sprouts by cutting a thin slice off the root end of each and then cutting a slit on that end to establish even cooking.
- In a large pot of boiling salted water blanch sprouts for 5 minutes.
- Drain, drop in ice cold water and drain again.
- Sauté bacon until limp, not crisp.
- Drain and coarsely chop.
- Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish.
- Pour cream over the sprouts and bacon mixture.
- Dot with bread crumbs and butter.
- Bake for 20 minutes or until hot.