Rosenkohl

By Melitta Patzold

• 1 bag frozen brussel sprouts
• 2 c water
• 1 cube Knorr chicken bullion
• Bring water and bullion cube to a boil and cook brussel sprouts as directed on package.  Drain and save brussel sprout water.
• 1/2 c butter, melted
• 3 Tbs flour
• Mix butter and flour together to form a rue, then add saved water from brussel sprouts.
• 1 dash nutmeg
• Cook until thickened.  Add cooked brussel sprouts into mixture.  Remove from heat.
• 1 egg
• 3 Tbs evaporated milk
• Beat together.  Add to mixture and serve.