BRUSSELS SPROUTS FINKELBERG|
4 c. Brussels sprouts
1 c. chopped onion
1/4 c. butter
2 c. chopped celery
3 1/2 Tbsp. flour
1 2/3 c. scalded milk
3/4 tsp. nutmeg
1/4 tsp. paprika
1 c. diced Swiss cheese
2/3 c. seasoned bread crumbs
3 Tbsp. chopped blanched
Put sprouts, rinsed and trimmed into boiling salted
water to cover and boil 8 minutes or until just tender. Drain
and cut in half or quarter if large. Saute onion in butter
until golden. Stir in celery and cook 5 minutes. Stir in
flour and cook 3 minutes. Remove from heat and add scalded
milk, stirring. Return pan to heat and cook, stirring con-
stantly until thick. Add nutmeg, paprika, salt and white
pepper to taste. Fold in sprouts and Swiss cheese. Spoon into
lightly buttered 2 quart baking dish. Sprinkle with almonds
and bread crumbs and 2 tablespoons butter. Cook for 20 minutes
at 375 degrees.
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