Brussels Sprouts With Curry Sauce Recipe

Pick over Brussels sprouts, remove wilted leaves, and soak in cold

salt water fifteen minutes. Cook in boiling salted water twenty

minutes, or until easily pierced with skewer. Drain, and pour over

one-fourth cup curry sauce.



Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon

salt, and a few grains paprika. Add yolk of one egg slightly beaten,

one tablespoon olive oil, one and one-half tablespoons vinegar, and a

few drops of onion juice. Cook over hot water, stirring constantly

until mixture thickens. Add one-fourth teaspoon curry powder, one

teaspoon melted butter, and one-eighth teaspoon chopped parsley.

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