1 lb Brussels sprouts
2 oz Bacon
1 tb Unsalted butter
- for greasing gratin dish
1/2 c  Heavy cream
1 tb Fresh bread crumbs
4 tb Unsalted butter; in bits

PREHEAT OVEN TO 375F. Prepare the brussels sprouts by cutting a thin slice
off the root end of each and then cutting an X in that end so it cooks
evenly inside and out. In a large pot of boiling, salted water, blanch
sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice
cold water, and drain again. (Do not let the sprouts sit in water for more
than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop.
Mix the sprouts and bacon together and spread the mixture in a buttered
gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread
crumbs and butter. Bake for 20 minutes or until hot.