Brussels Sprouts Gratinée

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 lb. (1 k.) brussels sprouts
  • 3 rashers of bacon


The sprouts must be firm and hard, not leafy and not too large.

Boil as in the previous recipe. Drain well. Meanwhile fry the bacon, drain and keep hot in a fireproof dish. Toss the sprouts in the bacon fat for 2 or 3 minutes, so that they are lightly fried all round – do not have the fat too hot when doing this. Lift them out with a slice or perforated spoon and add them to the chopped