Meryl Streep's and Amy Adams' Favorite Julia Child Recipes
Amy's FavoriteAmy's Favorite: Choux de Bruxelles a la Milanaise (Brussels Sprouts Browned with Cheese)
These cheese-coated brussels sprouts are good with steaks and chops.
1 1/2 quarts brussels sprouts braised in butter
1/2 cup grated Swiss cheese mixed with 1/2 cup grated Parmesan cheese
2 tablespoons melted butter
Follow the master recipe for braising the brussels sprouts (below), but when they have been in the oven 10 minutes, turn them into a bowl. Reset set oven to 425 degrees. Sprinkle 2 to 3 tablespoons of cheese in the casserole or baking dish to coat the bottom and sides. Return the brussels sprouts, spreading the rest of the cheese over each layer. Pour on the melted butter. Place uncovered in upper third of oven for 10 to 15 minutes to brown the cheese nicely.
Choux de Bruxelles Etuves au Beurre (Brussels Sprouts Braised in Butter)
Serve braised brussels sprouts with roast turkey, pork, duck, or goose; steaks, chops, hamburgers, or sauteed liver. You may dress up braised brussels sprouts with cream, cheese, or chestnuts, as suggested in the variations at the end of the recipe.
For 6 people
1 1/2 tablespoons softened butter
A 2 1/2 quart, fireproof, covered casserole or baking dish large enough to hold the brussels spouts in 1 or 2 layers
Preheat oven to 350 degrees, and smear butter inside the casserole or baking dish.
1 1/2 quarts blanched brussels sprouts (partially cooked)
Salt and pepper
2 to 4 tablespoons melted butter
A round of lightly buttered waxed paper
Arrange the blanched brussels sprouts heads up in the casserole or baking dish. Sprinkle lightly with salt and pepper, and then with the melted butter.
Lay the waxed paper over the brussels sprouts. Cover and heat on top of the stove until vegetables begin to sizzle, then place in the middle level of preheated oven. Bake for about 20 minutes, or until the sprouts are tender and well impregnated with butter. Serve as soon as possible.