Tender baby Brussels sprouts get the royal treatment.. pan-roasted in bacon fat with onions and lightly drizzled with champagne vinegar, then bathed in seasoned Béchamel and topped with shredded Cantal entre deux, hickory-smoked bacon and fresh breadcrumbs with parsley.. For the Béchamel 2-1/2 cups fresh, whole milk 2 ounces cold roux blanc (recipe follows) a … Continue reading Choux de Bruxelles Gratiné