Ingredients
500 g Brussels sprouts
3 tbsp melted butter
3 tbsp toasted flour
2 yolks
5-6 tbsp cream
pepper
lemon juice
salt
500 ml broth optional
Method
Cabbage boiled in 1 cup salted water. Separated half and make a puree with blender. Flour lightly fry in the butter and add 500 ml broth, and the water in which it is cooked cabbage and finally puree. Put it on the fire to boil for 5 minutes and add the remaining cabbage. Thicken with the egg yolks, cream and lemon juice. Season with pepper.
Containers:
Difficulty
Easy
Tested
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