1 pound Brussel Sprouts
1 Garlic clove cut into slivers
2 T. chives finely chopped
1/4 pound slab bacon
1 tsp. Dijon mustard
1/4 cup chicken stock
2 T. creme frache or heavy cream
Bunch of Mache or Tatsoi
The following dish can be used
as a first course or to accompany a main course
such as a duck confit or roasted chicken.
||Blanch for 4-5 minutes in
boiling salted water. Refresh in cold water
to keep the color.
Cut the bacon slab into 1/4 slice
then slice again into 1/4 pieces. Saute bacon
in 1 T Olive oil till light browned
Reserve half the bacon for garnish...
Cut the brussel sprouts in half,
then add the cut brussel sprouts flat side down
to the bacon fat. Cook till light browned, then
add the garlic slivers and cook another 30 seconds.
Add 1/2 the bacon, shallots, and
saute in 1 T butter. Add the chicken stock stock
and mustard. Whisk in cream and reduce till
desired consistency is reached. Add mache (leaving
some for garnish) and cook till just barely
Reheat the brussel sprouts with
mache and 1/2 bacon. Pour over sauce and garnish
with additional bacon, mache and chives.