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Sprouts Gratin

Gratin de Choux de Bruxelles

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Preparation info
  • Servings:

    4

    • Difficulty

      Easy

Appears in

By Richard Olney

Published 1974

  • About

Ingredients

  • 2 ounces lean bacon, cut into ½-inch widths
  • 2 tablespoons butter
  • 1

Method

Cook the bacon gently in butter until limp but not crisp, add the sprouts, season, and toss over a medium-high flame for a minute. Spread into a buttered gratin dish, spoon the cream over the surface, sprinkle with breadcrumbs, and distribute paper-thin shavings of butter here and there. Count about 25 minutes in a 400° to 425° oven.

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