For ➍500 g steamed Brussels sprouts (not too soft)
2 eggs, separated
1.5 dl lukewarm white sauce*
nutmeg
salt & pepper
250 g lean bacon** or vegan alternative
Preheat oven to 190°C. Butter the sides of the oven-dish and cover with bacon slices.
Put most of the sprouts (reserve a few for decoration) in a blender with white sauce*. Add nutmeg, salt and pepper.
Fold yolks manually through the mixture.
Beat egg-whites until stiff and fold into the mixture.
Pour half in a greased oven-dish, put some sprouts in a row, add rest of the mixture. Cover with lean bacon.
Bake for 35 m.
Let cool a bit. Serve in slices as paté.
Put most of the sprouts (reserve a few for decoration) in a blender with white sauce*. Add nutmeg, salt and pepper.
Fold yolks manually through the mixture.
Beat egg-whites until stiff and fold into the mixture.
Pour half in a greased oven-dish, put some sprouts in a row, add rest of the mixture. Cover with lean bacon.
Bake for 35 m.
Let cool a bit. Serve in slices as paté.
*Use the (rather firm) white sauce recipe.
Or: replace white sauce with 1 tbs light cream. The mousse will be slightly firmer.
**Without the bacon, serve with potatoes and lard (or pork). Or use a vegan alternative.
Excellent warm in winter, it can be served cold as a starter in warmer seasons.
Read the tip on cooking sprouts.
